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
Gluten-Free, Dairy-Free, Soy-Free, Mediterranean, Carb-Conscious, Spicy
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 spice mix delivers sweet-earthy notes.
In your bag
- 2 boneless pork loin chops (about 6 ounces each)
- 2 tablespoons honey
- Sunbasket harissa spice blend (granulated garlic - harissa powder - sweet smoked paprika - brown sugar - kosher salt)
- 1 cup cooked chickpeas
- ¼ pound organic chopped chard
- Sunbasket Moroccan spice blend (coriander - cumin - allspice - cinnamon)
- ½ cup diced tomatoes
Calories 430, Total Fat 16g (21% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 75mg (25% DV), Sodium 510mg (22% DV), Total Carb. 40g (15% DV), Fiber 7g (25% DV), Total Sugars 21g (Incl. 19g Added Sugars, 38% DV), Protein 35g
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 honey and harissa spice blend.
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 honey-harissa 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.