Pork Chops & Honey-Glazed Apples

with Creamy Orzo

25 MIN

4 Servings

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From the Test Kitchen

A classic fall duo of hearty pork and sweet apple gets a flavorful twist from smoky harissa paste stirred into the honey glaze used to coat them both as they cook. It’s all served on top of a warm bed of kale and orzo pasta, which gets a rich, bright lift from creamy labneh cheese and pops of sweetness from dried currants.

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Nutrition

PER SERVING
Calories

620 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Center-Cut Pork Chops
½ lb Orzo Pasta
1 Apple
1 Lemon
1 Tbsp Red Harissa Paste
¼ cup Labneh Cheese
1 Tbsp Honey
2 Tbsps Dried Currants
1 bunch Kale

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce:

Remove the honey from the refrigerator to bring to room temperature. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Core and medium dice the apple. Quarter and deseed the lemon. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, whisk together the honey (kneading the packet before opening), harissa paste, and 1 tablespoon of warm water.

2 Cook the pork & apple:

Pat the pork dry with paper towels. Season with salt and pepper on both sides. In a large 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 on the first side, or until browned. Flip the pork chops and add the diced apple to the pan. Evenly top the pork with sauce (carefully, as the liquid may splatter). Season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 4 to 6 minutes, or until the apple is slightly softened and the pork is cooked through. Turn off the heat. Evenly top with the juice of 2 lemon wedges.

3 Cook the pasta & kale:

While the pork and apple cook, add the pasta to the pot of boiling water and cook 4 minutes. Add the chopped kale and continue to cook, stirring occasionally, 4 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the currants, labneh, the juice of the remaining lemon wedges, and a drizzle of olive oil; stir to combine. Taste, then season with salt and pepper if desired.