When the chilly winter weather arrives, we often think of hearty stews and soups to keep us warm, but don't overlook the humble pork chop! This Pork Chop with Harissa Chickpeas recipe is a perfect comfort meal for cold evenings. Don't forget to use a meat thermometer to make sure your chop is cooked to perfection.
1 small onion, finely chopped
3 garlic cloves, minced
1 small red capsicum, sliced thinly
2 tbsp harissa
1 tbsp tomato paste
300ml tomato pasatta
400g tinned chickpeas, drained
pork midloin chops
1 tsp dried cumin
1 tbsp butter
1/2 tsp smoked paprika
In a medium size pan, add 2 tbsp olive oil and once heated, add in the onion, garlic and saute on low heat for 5 mins, before adding in the capsicum. Cook for another 5 mins on low heat.
Add in harissa and tomato paste and cook for another minute.
Add in the pasatta and chickpeas and cook on low for 15 mins and season with salt and pepper.
While this is cooking, begin on the pork chops.
Season the pork chops with 2 tbsp olive oil, cumin and salt and pepper.
Heat a skillet on high heat and place chops down once hot for around 3 mins each side. The internal temp should be around 60C by this point.
Finish by holding on its side to render the fat cap for around 2 mins.
Turn the pan to low and add butter and paprika to the pan and baste the chops with butter.
Serve the chops on a bed of the cooked down chickpeas and tomato.