Honey Harissa Skillet Pork chops. I am pretty sure that is all you needed to hear. You need these ASAP! Take out your cast iron skillet, defrost those pork chops from the freezer, and get to 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.
What is Harissa, and Will I Like It?
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!
Harissa ranges from mild to spicy. My local grocery store carries both, which is great is you do not have a high spice tolerance. I do have a pretty high spice tolerance, so I found the hot harissa to be quite mild.
If you are not able to find harissa, try Calabrian chilli paste! Calabrian chilli paste is full of flavour, much like harissa, and it will still go great with the sweet balance of honey. 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.
What Kind of Pork Chops Should I Use?
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.
Better yet - if you do not eat or enjoy pork, this would be delicious with chicken. Chicken, much like pork, is a blank canvas, and will take on any flavour you put on it. Because chicken breasts tend to be a little thicker than the thin pork chops, the cooking time may vary.
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Honey harissa skillet pork chops are a perfect balance of sweet and spicy, that will transform any basic protein that you choose for a weeknight dinner.
- 6 centre cut pork chops
- 2 tbsp hot harissa
- 2 cloves garlic, minced
- 2 tbsp honey
- Juice and zest of one lemon
- ¼ cup chicken broth
- Salt and pepper to taste
- Marinade the pork chops in all the ingredients, without the chicken broth, for 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.
- Once thick, the pork chops are ready to eat!
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