Spiced pork chops on a bed of rice

Harissa pork chops

Name: Harissa pork chops
Total time: 35 min
Yield: Serves 4
Ingredients: 1 tbsp harissa; 1 tbsp runny honey; 3 tbsp lemon juice plus wedges to serve; 4 pork chops fat removed; 1½ tbsp olive oil; 4 carrots sliced diagonally, 5mm thick; 1½ tsp cumin seeds; 2 x 220g wholegrain rice and quinoa microwave pouches; 20g flat-leaf parsley roughly chopped; 320g green beans

Nadine Brown

Published: February 24, 2021 at 3:36 PM

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Serves 4

Easy

Total time: 35 mins

+ Marinating

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Warm up pork chops with plenty of harissa and honey, then serve with cumin-spiced rice, carrots and green beans. Low in calories, it's the perfect healthy midweek dinner

Low calorie

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Alternatives

Complete the dish

Try this recipe for harissa pork chops, then check out our fried pork chops, baked pork chops, soy glazed pork chops and more pork chop recipes.

Ingredients

Nutrition

1 tbsp harissa
1 tbsp runny honey
3 tbsp lemon juice

plus wedges to serve
4 pork chops

fat removed
1½ tbsp olive oil
4 carrots

sliced diagonally, 5mm thick
1½ tsp cumin seeds
2 x 220g wholegrain rice and quinoa microwave pouches
20g flat-leaf parsley

roughly chopped
320g green beans

Nutrition: per serving

kcal537

low
fat17g
saturates4.4g
carbs44.4g
sugars13.1g
fibre10.8g
protein45.7g
salt0.8g

Method

step 1

Heat the oven to 200C/fan 180C/gas 6. Make a marinade by combining the harissa, honey and half the lemon juice in a large bowl. Season the pork chops then add to the bowl, turning to coat. Cover and set aside for 15 minutes, or up to a few hours in the fridge.
step 2

Drizzle 1 tbsp of olive oil into an ovenproof pan over a medium heat. Once hot, gently fry the carrots for 10 minutes until lightly golden. Season, stir through the cumin seeds and transfer to the oven for 20 minutes until the carrots are deep golden and cooked through – if your pan isn’t ovenproof, transfer the carrots to a baking dish. Set aside to cool slightly.
step 3

Meanwhile, brush a large non-stick griddle pan or large frying pan with the remaining oil and put over a medium heat – don’t let the pan get too hot or the honey will burn. Griddle the chops for 6-8 minutes, turning once, until cooked through – if your pan isn’t large enough, you may need to do this in batches. Remove from the pan and transfer to a plate. Loosely cover and leave to rest.
step 4

Cook the pouches following pack instructions, and boil the green beans for 2-3 minutes until tender. Toss the grains with the roasted carrots, parsley and remaining lemon juice, seasoning to taste. Divide the rice mixture between four plates and serve with the pork chops, lemon wedges and beans.

Take a look at more pork chop recipes

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Authors

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Nadine Brown

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