Moroccan Carrot And Chickpea Salad With Pork Chops

Name: Moroccan Carrot And Chickpea Salad With Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons lemon juice; 1/2 teaspoon lemon zest; 1 1/2 teaspoons honey; 1 teaspoon harissa*; 1/4 teaspoon ground cumin; 6 tablespoons extra-virgin olive oil, divided; Salt and pepper; 2 carrots, peeled and very thinly sliced; 1 can (15 oz.) chickpeas (garbanzos), drained and rinsed; 1/4 cup flat-leaf parsley leaves, coarsely chopped; 6 large fresh mint leaves, chopped; 4 bone-in or boneless pork chops (1/2 to 3/4 in. thick); 1/2 to 1 serrano chile, thinly sliced

Servings: persons

2 tablespoons lemon juice
1/2 teaspoon lemon zest
1 1/2 teaspoons honey
1 teaspoon harissa*
1/4 teaspoon ground cumin
6 tablespoons extra-virgin olive oil, divided
Salt and pepper
2 carrots, peeled and very thinly sliced
1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
1/4 cup flat-leaf parsley leaves, coarsely chopped
6 large fresh mint leaves, chopped
4 bone-in or boneless pork chops (1/2 to 3/4 in. thick)
1/2 to 1 serrano chile, thinly sliced

1
Whisk together lemon juice, zest, honey, harissa, and cumin in a medium bowl. Add 1/4 cup oil and season with salt and pepper. Add carrots, chickpeas, parsley, and mint and toss until well combined. Set aside.
2
Season pork chops with salt and pepper. Heat a heavy stainless steel or cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes. Swirl in remaining 2 tbsp. oil. Add pork chops and sear, without moving, until browned, about 3 minutes. Turn over and cook until just cooked through, 1 to 3 minutes, depending on thickness of chops.
3
Spoon half of carrot and chickpea salad onto a platter. Arrange pork chops on top and spoon remaining salad over them. Sprinkle with chile slices.
4
*North African chile-spice paste; available at well-stocked grocery stores.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons lemon juice, 1/2 teaspoon lemon zest, 1 1/2 teaspoons honey, 1 teaspoon harissa*, and more.

Yes, Moroccan Carrot And Chickpea Salad With Pork Chops falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!