Harissa-rubbed pork chops with peach-tomato salad
Paleo, Gluten-Free, Dairy-Free, Soy-Free
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
Ingredient IQ: Harissa paste is to North African cooking what ketchup is to the United States: a universal condiment dolloped on just about everything to boost flavor. It is typically a blend of dried chiles, garlic, aromatic spices, and olive oil, with the ingredients varying from region to region. Harissa powder, with a similar flavor profile, combines spices like cayenne, paprika, and coriander.
Protein: 44g (88% DV), Fiber: 7g (28% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 19g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 105mg (35% DV), Sodium: 390mg (16% DV), Carbohydrates: 26g (9% DV), Total Sugars: 16g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts