Harissa-Glazed Pork over Farro with Zucchini, Tomatoes & Peppers

Harissa-Glazed Pork over Farro

with Zucchini, Tomatoes & Peppers

40 MIN
2 Servings
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From the Test Kitchen

For this dish, you'll season pork chops with vibrant za'atar before cooking them in an irresistible glaze of sweet honey and smoky harissa paste. You'll serve the glazed pork on a bed of tender farro mixed with a duo of juicy tomatoes and verdant zucchini.
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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Harissa-Glazed Pork over Farro with Zucchini, Tomatoes & Peppers
Title
  • 2 Boneless, Center-Cut Pork Chops
  • ½ cup Semi-Pearled Farro
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • 1 Zucchini
  • 1 Tbsp Red Wine Vinegar
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
  • 1½ Tbsps Red Harissa Paste
  • 2 tsps Honey
  • 2 Tbsps Sliced Roasted Almonds
  • ½ oz Pickled Peppadew Peppers
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the farro
1 Cook the farro

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare the ingredients & make the glaze
2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. In a bowl, whisk together the honey (kneading the packet before opening), harissa paste, and 1/4 cup of warm water.

Cook the vegetables
3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

Cook & glaze the pork
4 Cook & glaze the pork

Pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the za'atar to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until the pork is coated and cooked to your desired degree of doneness.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Finish the farro & serve your dish
5 Finish the farro & serve your dish

To the pot of cooked farro, add the cooked vegetables, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, season with salt and pepper if desired. Serve the finished farro topped with the glazed pork (including any glaze from the pan) and tzatziki. Garnish with the chopped peppers and almonds. Enjoy!  

Tips from Home Chefs

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Harissa-Glazed Pork over Farro

Cook the farro
1 Cook the farro

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the farro and cook, uncovered, 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients & make the glaze

Meanwhile, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Halve the tomatoes. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. In a bowl, whisk together the honey (kneading the packet before opening), harissa paste, and 1/4 cup of warm water.

Prepare the ingredients & make the glaze
Cook the vegetables
3 Cook the vegetables

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes and chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

4 Cook & glaze the pork

Pat the pork dry with paper towels. Season on both sides with salt, pepper, and enough of the za'atar to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes, or until browned. Flip and cook 4 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the pork, 1 to 2 minutes for medium (the center may still be slightly pink), or until the pork is coated and cooked to your desired degree of doneness.* Turn off the heat.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

Cook & glaze the pork
Finish the farro & serve your dish
5 Finish the farro & serve your dish

To the pot of cooked farro, add the cooked vegetables, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Taste, season with salt and pepper if desired. Serve the finished farro topped with the glazed pork (including any glaze from the pan) and tzatziki. Garnish with the chopped peppers and almonds. Enjoy!  

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