In order to bring you the best organic produce, some ingredients may differ from those depicted.
Harissa-rubbed pork chops with peach-tomato salad
Gluten-Free, Paleo, Soy-Free, Dairy-Free
2 Servings, 520 Calories/Serving
Our favorite summer stone fruit adds just enough sweetness to balance the acidity of tomatoes and pairs beautifully with this harissa-rubbed pork.
In your bag
- 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
Total Fat 27g (35% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 105mg (35% DV), Sodium 390mg (17% DV), Total Carb. 26g (9% DV), Fiber 7g (25% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 44g
Contains: Tree Nuts
Wash produce before use
Season the pork
- Pat the pork dry with a paper towel; season with salt, pepper, and as much harissa powder as you like.
Toast the hazelnuts
While the hazelnuts toast, start the peach-tomato salad.
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.
Let stand while you prepare the pork and peaches.
Cook the pork and peaches
- Cut the peaches in half and remove the pits; cut the fruit into ½-inch-thick wedges.
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.
Prep the herbs; finish the peach-tomato salad
- Strip the parsley and mint leaves from the stems; coarsely chop the leaves.