Harissa Pork Chop with a Fresh Tomato Salad
Spice up your pork chop night with this smokey harissa marinated pork chop served with fresh a tomato salad.
15 minutes + marinade
Easy
4
What you’ll need
INGREDIENTS
- 4 SunPork Pork Chops
- 4 long red chillies, chopped
- 1 tsp. dried chillies
- 1 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- 1 Tbsp. garlic, minced
- 2 tsp. smoked paprika
- 2 tsp. salt
- 2 Tbsp. lemon juice
- 1 Tbsp. white vinegar
- 1 Tbsp. tomato paste
- 90ml olive oil
- 2 Tbsp. water
- 300g mixed tomatoes, quartered
- ¼ red onion, thinly sliced
How to make it
- Put chillies, cumin, coriander, garlic, paprika, 1 tsp. salt, lemon juice, vinegar, tomato paste, 60ml olive oil and water into a blender and blend until smooth.
- Place pork chops into a bowl and pour the harissa paste over the top. Massage it into the pork and make sure all pieces are covered in the paste. Wrap in cling wrap and refrigerate for 1 hr minimum.
- Remove pork from fridge 10 min before cooking.
- Heat fry-pan on high heat with oil. Carefully place in the pork chop and cook for 4 mins. Turn and cook for a further 2 mins. Next hold the pork fat side down and render the fat for 1 min. Transfer to plate and rest for 2 mins.
- While resting, combine the remaining, salt, oil, tomatoes, and red onion together in a small bowl.
- Serve and enjoy!
