Harissa pork chops with warm carrot, cumin and rice salad,
35 MINUTES + MARINATING | SERVES 4 | EASY | LC
harissa 1 tbsp
runny honey 1 tbsp
lemon juice 3 tbsp, plus wedges to serve pork chops 4, fat removed
olive oil 1Ω tbsp
carrots 4, sliced diagonally, 5mm thick cumin seeds 1Ω tsp wholegrain rice and quinoa microwave pouches 2 x 220g flat-leaf parsley 20g, roughly chopped green beans 320g
1 Heat the oven to 200C/fan 180C/gas 6. Make a marinade by combining the harissa, honey and half the lemon juice in a large bowl. Season the pork chops then add to the bowl, turning to coat. Cover and set aside for 15 minutes, or up to a few hours in the fridge.
2 Drizzle 1 tbsp of olive oil into an ovenproof pan over a medium heat. Once hot, gently fry the carrots for 10 minutes until lightly golden. Season, stir through the cumin seeds and transfer to the oven for 20 minutes until the carrots are deep golden and cooked through – if your pan isn’t ovenproof, transfer the carrots to a baking dish. Set aside to cool slightly.
3 Meanwhile, brush a large non-stick griddle pan or large frying pan with the remaining oil and put over a medium heat – don’t let the pan get too hot or the honey will burn. Griddle the chops for 6-8 minutes, turning once, until cooked through – if your pan isn’t large enough, you may need to do this in batches. Remove from the pan and transfer to a plate. Loosely cover and leave to rest.
4 Cook the pouches following pack instructions, and boil the green beans for 2-3 minutes until tender. Toss the grains with the roasted carrots, parsley and remaining lemon juice, seasoning to taste. Divide the rice mixture between four plates and serve with the pork chops, lemon wedges and beans.
PER SERVING 537 kcals | fat 17G saturates 4.4G | carbs 44.4G | sugars 13.1G fibre 10.8G | protein 45.7G | salt 0.8G