Harissa Rubbed Grilled Pork Chops with Tomato Peach Salad
Harissa rubbed grilled pork chops are a simple, spicy summer meal perfectly paired with a ripe peach and tomato salad and glass of sweet red wine.
Servings: 2 servings
Ingredients
FOR THE PORK CHOPS
- 1.5 pounds thick cut bone-in pork chops
- kosher salt + black pepper to taste
- 1 tablespoon harissa paste
- 1 tablespoon olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
FOR THE TOMATO PEACH SALAD
- 2 large tomatoes cut into wedges
- 1 large ripe peach cut into wedges
- 1 cup baby arugula
- 1 tablespoon freshly chopped basil
- zest of 1/2 a lemon
- juice of 1/2 a lemon
- 1 tablespoon olive oil
- 2 tablespoons toasted pine nuts
Instructions
FOR THE PORK CHOPS:
- Season both sides of the pork chops generously with salt and pepper.
- Mix the harissa paste, olive oil, basil and parsley together in a small bowl.
- Rub the harissa mixture all over both sides of the pork chops and set aside.
- Heat an outdoor grill to high.
- Once hot, place the pork chops on the grill. Grill for 4-5 minutes per side. Total cooking time will depend on thickness of each pork chop.
- Remove pork chops from the grill, place on a cutting board, cover with foil and let rest for at least 5 minutes before slicing and serving with the salad.
FOR THE TOMATO PEACH SALAD:
- Combine the tomatoes, peaches, arugula, basil and lemon zest in a bowl.
- Whisk together the lemon juice and olive oil in a separate bowl. Pour over the tomatoes and peaches and gently toss to combine. Garnish with the toasted pine nuts and season with salt and pepper to taste.
- Serve with the grilled pork chops.
Notes
Pair with a sweet wine like Sutter Home's Sweet Red.
Nutrition
Serving: 1SERVING | Calories: 412kcal | Carbohydrates: 20g | Protein: 32g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 15g | Cholesterol: 95mg | Sodium: 241mg | Fiber: 3g | Sugar: 14g