Harissa Honey Pork Chops with Fingerling Potatoes & Harissa Mayonnaise
Category
Pork Chop
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
Savor Harissa Honey Pork Chops & Fingerling Potatoes with zesty Harissa Mayo. Bold flavors, simple ingredients. Ready to impress in no time!
Nathan Michael & Julia Flowers
Ingredients
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4 Kurobuta Frenched pork chops
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Salt & Pepper
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2 tablespoons of olive oil
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2 tablespoons of harissa Pasta (spicy or mild)
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1/2 cup of honey
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juice of 1 lemon
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1 pound of fingerling potatoes, halved lengthwise
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2 tablespoons of olive oil
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2 teaspoons of kosher Salt
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1 teaspoons of cracked pepper
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2 teaspoons of garlic powder
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3/4 cup of mayonnaise
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1 tablespoon of harissa
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herbs for garnish: mint, dill or parsley
Pork Chops
Fingerling Potatoes with Harissa Mayonnaise
Directions
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 12 inch 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 to 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.