Harissa rubbed pork with freekeh, fresh mint, and pickled onions

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Harissa rubbed pork with freekeh, fresh mint, and pickled onions

Lean & Clean, Mediterranean, Soy-Free, Diabetes-Friendly

2 Servings, 530 Calories/Serving

25–40 Minutes

Freekeh is an ancient variety of durum wheat packed with even more nutritional benefits than quinoa. It tastes great with these harissa-rubbed pork chops and pickled onion.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup freekeh
  • 1 organic red onion
  • Sun Basket quick-pickle brine (apple cider vinegar - honey)
  • 2 boneless pork loin chops (about 6 ounces each)
  • Sun Basket harissa spice rub (granulated garlic - harissa powder - sweet smoked paprika)
  • 1 organic cucumber
  • 4 or 5 sprigs organic fresh mint
  • Sun Basket lemon-dill yogurt (Greek yogurt - lemon juice - dried dill)

Nutrition per serving

Calories: 530, Protein: 39g (78% DV), Fiber: 10g (40% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1g, Saturated Fat: 3.5g (18% DV), Cholesterol: 75mg (25% DV), Sodium: 135mg (6% DV), Carbohydrates: 47g (16% DV), Total Sugars: 9g, Added Sugars: 4g (8% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the freekeh

In a small sauce pot, combine the freekeh and 1⅓ cups [2⅔ cups] salted water. Bring to a boil, reduce to a simmer, cover, and cook until the freekeh is tender and the water is absorbed, 18 to 20 minutes.
While the freekeh cooks, prepare the pickled onion.

2

Pickle the onion

  • Peel and thinly slice enough onion to measure 1 cup [2 cups].
In a medium bowl, combine the onion and quick-pickle brine. Season with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.

3

Prep and cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper and the harissa spice rub.
In a medium [large] frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the pork and cook, turning once, until browned but still faintly pink within, 4 to 5 minutes per side.
While the pork cooks, finish the freekeh.

4

Finish the freekeh

  • Peel the cucumber, if desired; cut the cucumber into ¼-inch pieces.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a large bowl, stir together the freekeh, cucumber, mint, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.

Serve

Transfer the freekeh to individual bowls and top with the pork. Garnish with the lemon-dill yogurt and as much pickled onion as you like and serve.
Kids Can!
  • Measure the water for the freekeh.
  • Measure the onion.
  • Stir the pickled onion.
  • Strip the mint leaves.
  • Stir the freekeh with cucumber and mint.