Maple-Harissa Pork Chops with Roasted Broccoli & Pearl Couscous

Maple-Harissa Pork Chops

with Roasted Broccoli & Pearl Couscous

25 MIN
2 Servings
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From the Test Kitchen

Seared pork chops get a vibrant lift from our sweet and smoky sauce—simply made by cooking maple syrup and harissa paste together in the pan of flavorful pork fond. They’re the perfect accompaniment to our wholesome sides of earthy beets and tender pearl couscous mixed with roasted broccoli, the tangy purée of preserved lemons, and more.
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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Maple-Harissa Pork Chops with Roasted Broccoli & Pearl Couscous
Title

Maple-Harissa Pork Chops

Prepare & roast the broccoli:
1 Prepare & roast the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Cook the pork:

While the broccoli roasts, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest at least 5 minutes.  

Cook the pork:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pork cooks, thinly slice the scallions, separating the white bottoms and hollow green tops. On a paper towel-lined cutting board, medium dice the beets.

4 Cook & finish the couscous:

While the pork continues to cook, add the couscous to the pot of boiling water. Cook 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the roasted broccoli, sliced white bottoms of the scallions, lemon purée, cheese (crumbing before adding), and a drizzle of olive oil. Season with salt and pepper; stir to combine.

Cook & finish the couscous:
Dress the beets:
5 Dress the beets:

While the couscous cooks, in a medium bowl, combine the labneh or crème fraîche, vinegar, and 1 tablespoon of olive oil. Add the diced beets and half the sliced green tops of the scallions. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.

6 Make the sauce & serve your dish:

While the pork rests, to the pan of reserved fond, add the maple syrup, harissa paste, and 2 tablespoons of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the cooked pork with the finished couscous and dressed beets. Top the pork with the sauce. Garnish with the remaining sliced green tops of the scallions. Enjoy! 

Make the sauce & serve your dish:
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