Honey Harissa Skillet Pork chops. I am pretty sure that is all you needed to hear. You need these ASAP!
Harissa is a Tunisian pepper paste that can range in spiciness. It is generally made with chillies, red pepper, garlic paste, with a mix of spices. While I can confidently say that I cannot make harissa from scratch, it is a great addition to your pantry for weeknight dinners like this!
I prefer to use thinner pork chops to make this dish, as it ensures quick cooking for weeknights. You can definitely make these with a thicker cut chop, just be sure to allow them to cook longer before cooking down the sauce, to avoid over-reducing it.
These honey harissa skillet pork chops are the perfect balance of sweet and spicy, and you will find that the honey creates a beautiful consistency for the sauce, without requiring a lot of time to thicken up.
If, for some reason you can’t find harissa, a great alternative would be Calabrian chilli paste. Calabrian chillies are more of an Italian ingredient, and this will change the flavour of the dish to a certain extent, as it will not have the middle-eastern spices that harissa has, but nonetheless, would be delicious. The balance between spicy, sweet, and the bite of garlic make this one of my go-to flavour combinations when making a sauce for simple proteins.
Honey Harissa Pork ChopsCourse: MainsCuisine: FusionDifficulty: Medium
6 centre cut pork chops, pounded thin if you choose
2 tbsp hot harissa
2 cloves minced garlic
2 tbsp honey
Juice of one lemon
Zest of one lemon
1/4 cup chicken broth
Salt and pepper to taste
- Marinade the pork chops in the mixture WITHOUT the chicken broth. The longer the better, but at least 30 minutes. Reserve the marinade prior to cooking the pork chops.
- In a cast iron skillet, sear the pork chops until golden brown on both sides. If pounded thin, they will cook quickly. Once you flip the pork chops, add the reserved marinade and chicken broth, and let the marinade reduce and cook down.
- One thick, the pork chops are ready to eat! These are great with rice, or any kind of potato side. Enjoy!