In order to bring you the best organic produce, some ingredients may differ from those depicted.
Honey-harissa pork chops with Moroccan-spiced chickpeas and chard
Carb-Conscious, Soy-Free, Mediterranean, Gluten-Free, Diabetes-Friendly, Spicy, Lean & Clean, Dairy-Free
2 Servings, 430 Calories/Serving
For big flavor in little time, we love to use our premixed spice blends. In this recipe, smoky harissa brings on the heat and our magic Moroccan mash-up delivers sweet-earthy notes.
In your bag
- 2 boneless pork loin chops (about 6 ounces each)
- Sunbasket harissa spice blend (granulated garlic - harissa powder - sweet smoked paprika - brown sugar - kosher salt)
- 2 tablespoons honey
- 1 cup cooked chickpeas
- ¼ pound organic chopped chard
- Sunbasket Moroccan spice blend (coriander - cumin - allspice - cinnamon)
- ½ cup diced tomatoes
Calories: 430, Protein: 34g (68% DV), Fiber: 7g (28% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3g (15% DV), Cholesterol: 75mg (25% DV), Sodium: 510mg (21% DV), Carbohydrates: 39g (13% DV), Total Sugars: 21g, Added Sugars: 1g (2% 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.
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 is cooking and resting, 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 starts 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.
- Time the pork.
- Rinse the chickpeas.
- Measure the water for the chickpeas and chard.