Harissa-Glazed Pork Chops with Crispy Potatoes
Ingredients
- 4pork chops (bone-in, about 1 inch thick)
- 1 poundyellow potato
- 3 tablespoonharissa paste
- 2 tablespoonhoney
- 3 tablespoonolive oil
- 3 clovegarlic
- 1lemon
- ·kosher salt
- ·black pepper
Prep
- 01
Cut 1 pound yellow potatoes into 1-inch cubes.
- 02
Mince 3 cloves garlic.
- 03
Cut 1 lemon into wedges.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season pork chops on both sides with salt and pepper. Sear for 4–5 minutes per side until golden and the internal temperature reaches 145°F. Remove to a plate.
- 02
In the same skillet, add remaining 1 tablespoon olive oil and the cubed potatoes. Season with salt and pepper. Cook over medium-high heat, stirring occasionally, for 12–15 minutes until golden and tender. Transfer to a clean plate.
- 03
Reduce heat to low. Whisk together harissa paste, honey, and minced garlic. Add to the skillet for 30 seconds, stirring constantly.
- 04
Return pork chops to the skillet, coat with the harissa glaze, and cook for 1 minute. Plate pork chops and potatoes, drizzle with any pan juices, and finish with a squeeze of fresh lemon juice.
Spice Tips
Harissa brings a North African heat and depth. If you prefer milder, reduce to 2 tablespoons and add a teaspoon of Aleppo pepper or paprika instead. For more punch, stir a pinch of cayenne into the glaze. A dollop of yogurt on the side cools the burn and balances the spice.