Harissa Glazed Pork Chop Ingredients Pork Chops, Thick Cut Salt, Kosher Black Pepper, Ground MINOR’S® Harissa Sauce Olive Oil, Extra Virgin Garlic, Thinly Sliced Canned Chickpeas, Drained Baby Spinach, Fresh Cherry Tomatoes, Halved Water MINOR’S® Chicken Base, Original Heavy Whipping Cream Lemon Juice, Fresh Build It Generously season the pork chops with salt and pepper. Transfer to a hot grill and cook until nice grill marks are achieved on each side. Brush pork chops with MINOR’S® Harissa Sauce and continue cooking until the internal temperature reads a minimum of 145°F. Remove pork chops from the grill and transfer to a sheet tray. Cover and rest for ~5-10 minutes. Prepare brothy chickpeas by starting with a small sauce pot on a burner set to medium low heat. Add olive oil to the pot followed by the garlic. Sauté until aromatic. Add canned chickpeas, baby spinach, and cherry tomatoes and cook until warmed through. Deglaze pan with a hearty splash of water. Add additional water to create a brothier base. Season brothy chickpeas with MINOR’S® Original Chicken Base and Harissa Sauce. Mix to combine and heat until the mixture is heated through. Finish with a splash of cream and lemon juice. Reduce slightly and transfer to serving dish. Top with the harissa glazed pork chop. Serve! Share this recipe: More Like This Plant Forward Pour on the Possibilities Ingredients The Role of Acidity in Flavor Plant Forward Make it with MINOR’S®: Vegan Alfredo Chef Britton’s Take: Is Tarragon the Forgotten Herb?
