Harissa Honey Pork Chops with Fingerling Potatoes & Harissa Mayonnaise

By: Nathan Michael + Julia Flowers

Ingredients

Pork Chops

  • 4 Bone-in SRF pork chops Buy Now
  • Salt & Pepper
  • 2 tablespoons of olive oil
  • 2 tablespoons of harissa Pasta (spicy or mild)
  • 1/2 cup of honey
  • juice of 1 lemon

Fingerling Potatoes with Harissa Mayonnaise

  • 1 pound of fingerling potatoes (halved lengthwise)
  • 2 tablespoons of olive oil
  • 2 teaspoons of kosher Salt
  • 1 teaspoons of cracked pepper
  • 2 teaspoons of garlic powder
  • 3/4 cup of mayonnaise
  • 1 tablespoon of harissa
  • herbs for garnish: mint, dill or parsley

Pork Chops

Remove the pork chops from packaging and pat dry. Liberally season chops with salt and pepper and let them sit on the counter for 20 minutes to come up to temperature.
Meanwhile mix the harissa, honey and lemon juice until smooth and set aside.
Preheat a large 12in skillet over medium high and add the olive oil. Once the pan is very hot add the pork chops. Sear the chops without moving them for 4 minutes on the first side. Flip and continue cooking another 3 minutes or the internal temp reaches 135°F.
Turn off the heat and add the harissa honey glaze to the chops and baste with the sauce for the remaining minute. Remove the chops with the glaze to a serving plate to rest for five minutes before serving.

Fingerling Potatoes with Harissa Mayonnaise

Preheat the oven to 425°F.
On a large sheet pan toss halved potatoes with olive oil, salt, pepper and garlic powder ensuring the potatoes all end up cut side down.
Roast potatoes for 30-35 minutes until golden brown on the cut side.
Meanwhile mix the harissa and mayonnaise and place on a serving plate or bowl.
When the potatoes are finished cooking, serve on top of the harissa mayo or alongside. Garnish with chopped mint.