Honey-harissa pork chops with spiced chickpeas and chard

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

Honey-harissa pork chops with spiced chickpeas and chard

Dairy-Free, Gluten-Free, Carb-Conscious, Soy-Free, Mediterranean

2 Servings, 480 Calories/Serving

15 Minutes

For a boldly flavored dish in mere minutes, we brush juicy pork chops with a sweet-and-spicy blend of honey and harissa and serve Moroccan-spiced veggies on the side.

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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.
  • 2 boneless pork loin chops (about 6 ounces each)
  • Sun Basket harissa spice blend (granulated garlic - harissa powder - sweet smoked paprika)
  • 2 tablespoons honey
  • 1 cup cooked chickpeas
  • ¼ pound organic chopped chard
  • Sun Basket Moroccan spice blend (coriander - cumin - allspice - cinnamon)
  • ½ cup diced tomatoes

Nutrition per serving

Calories: 480, Protein: 46g (92% DV), Fiber: 6g (24% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2g, Saturated Fat: 3g (15% DV), Cholesterol: 105mg (35% DV), Sodium: 290mg (12% DV), Carbohydrates: 39g (13% DV), Total Sugars: 20g, Added Sugars: 17g (34% DV).

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.


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

Wash produce before use


Prep and cook the pork

  • Pat the pork dry with a paper towel; season with salt and pepper.
  • In a small bowl, stir together the harissa spice blend and honey.
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 starting to brown, 6 to 8 minutes. Reduce the heat to medium, brush the pork on both sides with the harissa-honey blend, and cook, turning frequently, until the blend is lightly toasted and the pork is still faintly pink within, 2 to 3 minutes. Transfer to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices.
While the pork cooks and rests, prepare the chickpeas and chard.


Prep and cook the chickpeas and chard

  • Rinse the chickpeas.
In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the chard and Moroccan spice blend and cook, stirring occasionally, until the chard is starting to wilt, 2 to 3 minutes.
Add the chickpeas, tomatoes, and ¼ cup [½ cup] water, season with salt and pepper, and cook, stirring occasionally, until the chard stems are softened and the liquid has thickened, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the pork and spiced chickpeas and chard to individual plates and serve.

Kids Can!

  • Time the pork.
  • Rinse the chickpeas.
  • Measure the water for the chickpeas and chard.