Harissa-rubbed pork chops with peach-tomato salad

Paleo, Gluten Free, Dairy Free, Soy Free, Low Calorie

2 Servings, 520 Calories/Serving

25 – 35 Minutes

Our favorite summer stone fruit adds just enough sweetness to balance the acidity of tomatoes and pairs beautifully with this harissa-rubbed pork.

Ingredients

  • Two 6-ounce boneless pork loin chops
  • 1 teaspoon harissa powder
  • 3 tablespoons hazelnuts
  • ½ pound heirloom tomatoes
  • 3 scallions
  • 1 lemon
  • 1 teaspoon balsamic vinegar
  • 2 peaches
  • Fresh flat-leaf parsley
  • Fresh mint
  • 1 teaspoon sumac

Chef's Tip

Ingredient IQ: Harissa paste is to North African cooking what ketchup is to the United States: a universal condiment dolloped on just about everything to boost flavor. It is typically a blend of dried chiles, garlic, aromatic spices, and olive oil, with the ingredients varying from region to region. Harissa powder, with a similar flavor profile, combines spices like cayenne, paprika, and coriander.


Instructions

1

Season the pork

Heat the oven to 350ºF.
  • Pat the pork dry with a paper towel; season with salt, pepper, and as much harissa powder as you like.
Let stand while you prepare the hazelnuts.

2

Toast the hazelnuts

On a sheet pan, spread the hazelnuts in an even layer. Toast in the oven until lightly browned and fragrant, 8 to 10 minutes. Transfer to a cutting board to cool, then coarsely chop.
While the hazelnuts toast, start the peach-tomato salad.

3

Prep the salad ingredients

  • Cut away the cores from the tomatoes; cut the tomatoes into ½-inch-wide wedges.
  • Trim the root ends from the scallions; thinly slice the scallions on the diagonal.
  • Zest and juice the lemon, keeping the zest and juice separate.
In a medium bowl, stir together the tomatoes, scallions, lemon zest, 1 tablespoon lemon juice, balsamic vinegar, and 1 to 2 tablespoons oil. Season to taste with salt.
Let stand while you prepare the pork and peaches.

4

Cook the pork and peaches

  • Cut the peaches in half and remove the pits; cut the fruit into ½-inch-thick wedges.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the pork and cook, turning frequently, until browned but still faintly pink within, 8 to 10 minutes. Transfer to a cutting board to rest for 5 minutes, then cut the pork across the grain into ½-inch-thick slices. Do not clean the pan.
In the same pan used for the pork, add the peaches and cook, stirring once or twice, until just tender and heated through, 2 to 3 minutes.
While the peaches cook, chop the parsley and mint.

5

Prep the herbs; finish the peach-tomato salad

  • Strip the parsley and mint leaves from the stems; coarsely chop the leaves.
Transfer the warm peaches to the bowl with the tomato mixture. Add the hazelnuts, parsley, and mint and stir to combine.

6

Serve

Transfer the pork to individual plates and sprinkle with the sumac. Serve with the peach-tomato salad.

Nutrition per serving: Protein: 44g (88% DV), Fiber: 7g (28% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 105mg (35% DV), Sodium: 390mg (16% DV), Carbohydrates: 26g (9% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV). Not a significant source of trans fat. Contains: tree nuts

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