Harissa Pork Chops with Pistachio, Lemon & Feta-Dressed Sweet Potatoes

Harissa Pork Chops

with Pistachio, Lemon & Feta-Dressed Sweet Potatoes

Group Created with Sketch. 40 min
Diabetes Friendly Mediterranean Diet i
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 590 Cals/serving
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For rich complement to smoky pork chops, we’re topping roasted sweet potatoes with a dynamic sauce of preserved lemon purée, creamy labneh cheese, and tangy feta cheese—garnished with pistachios for delightful crunch. A simple side of roasted brussels sprouts and carrots finishes the dish on a hearty note.

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ingredients
Harissa Pork Chops with Pistachio, Lemon & Feta-Dressed Sweet Potatoes
Title
  • 4 Boneless, Center-Cut Pork Chops
  • 1½ lbs Sweet Potatoes
  • ½ lb Brussels Sprouts
  • 6 oz Carrots
  • 2 Tbsps Roasted Pistachios
  • 1 Tbsp Red Harissa Paste
  • 1½ oz Feta Cheese
  • ¼ cup Labneh Cheese
  • 1 tsp Preserved Lemon Purée
  • 1 Tbsp Dukkah Seasoning (Za'atar, Ground Coriander, Ground Fennel Seeds, Ground Cumin & Black Sesame Seeds)
  • 4 tsps Honey
Prepare the ingredients & marinate the pork:
1 Prepare the ingredients & marinate the pork:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Pat the pork dry with paper towels. Place the harissa paste in a large bowl; season with salt and pepper. Stir to combine. Add the pork and turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Roughly chop the pistachios. In a bowl, whisk together the honey (kneading the packet before opening) and 1 teaspoon of warm water

Roast the sweet potatoes:
2 Roast the sweet potatoes:

Place the sweet potato pieces on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the brussels sprouts & carrots:
3 Roast the brussels sprouts & carrots:

Meanwhile, place the halved brussels sprouts and carrot pieces on a separate sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and up to half the dukkah; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the pork:
4 Cook the pork:

Meanwhile, in a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the marinated pork (letting any excess marinade drip off). Cook 4 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes.

* An instant-read thermometer should register 145°F.

Finish & serve your dish:
5 Finish & serve your dish:

Meanwhile, in a bowl, whisk together the labneh, lemon purée, feta (crumbling before adding), 1 tablespoon of water, and 1/2 teaspoon of olive oil. Season with salt and pepper. Slice the rested pork crosswise. Serve the sliced pork with the roasted sweet potatoes and roasted brussels sprouts and carrots. Top the pork with the prepared honey. Top the sweet potatoes with the creamy feta sauce, chopped pistachios, and a pinch of the remaining dukkah (you will have extra). Enjoy!

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Prepare the ingredients & marinate the pork:
1 Prepare the ingredients & marinate the pork:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Pat the pork dry with paper towels. Place the harissa paste in a large bowl; season with salt and pepper. Stir to combine. Add the pork and turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Roughly chop the pistachios. In a bowl, whisk together the honey (kneading the packet before opening) and 1 teaspoon of warm water

2 Roast the sweet potatoes:

Place the sweet potato pieces on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Roast the sweet potatoes:
Roast the brussels sprouts & carrots:
3 Roast the brussels sprouts & carrots:

Meanwhile, place the halved brussels sprouts and carrot pieces on a separate sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and up to half the dukkah; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

4 Cook the pork:

Meanwhile, in a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the marinated pork (letting any excess marinade drip off). Cook 4 to 6 minutes per side, or until browned and cooked through.* Transfer to a cutting board and let rest at least 5 minutes.

* An instant-read thermometer should register 145°F.

Cook the pork:
Finish & serve your dish:
5 Finish & serve your dish:

Meanwhile, in a bowl, whisk together the labneh, lemon purée, feta (crumbling before adding), 1 tablespoon of water, and 1/2 teaspoon of olive oil. Season with salt and pepper. Slice the rested pork crosswise. Serve the sliced pork with the roasted sweet potatoes and roasted brussels sprouts and carrots. Top the pork with the prepared honey. Top the sweet potatoes with the creamy feta sauce, chopped pistachios, and a pinch of the remaining dukkah (you will have extra). Enjoy!