Harissa Pork Chops With Zucchini, Radish, and Mint Salad
A bit sweet and spicy, this pork chop comes together fast and is delicious with a bright, fresh, and herbal salad.
Servings 2
Calories 332kcal
Ingredients
- 1 tablespoon rice vinegar
- 1 tablespoon harissa paste
- 2 tablespoons gluten-free soy sauce or coconut aminos
- 1/2 tablespoon monk fruit powdered, omit if using coconut aminos
- 1 garlic clove minced
- 1 pound pork chops boneless
Salad
- 1 zucchini sliced thin (I like to use a mandolin but a sharp knife works too)
- 3 radishes sliced thin
- 1/2 tablespoon lemon juice 1 lemon
- zest of 1 lemon
- 2 tablespoons mint cut into thin strips
- salt and pepper to taste
Instructions
- Mix vinegar, harissa, soy sauce, monk fruit, ginger, and garlic in a small bowl. Rub all over pork chops and set aside.
- Preheat your oven’s broiler (or turn the oven to 500ºF) and position the oven rack in the top third of the oven. Line a rimmed baking sheet with foil and rub with a bit of oil and set aside.
- Place the chops onto the prepared baking sheet. Broil the pork about 4 inches from the broiler, flipping half way through.
- The size and thickness will determine the cooking time so the best way to tell is by temperature. Generally, 1/2-inch chops take 4-5 minutes per side, 3/4-inch chops take 6-8 minutes per side, and 1-inch chops take 8-10 minutes per side. Cook until the internal temperature of the pork reaches 145ºF. Let rest 5 minutes before serving.
- While the pork chops rest, combine the salad ingredients in a bowl and toss to combine.
- Serve the pork chops atop the zucchini salad.
Notes
Nutrition without salad: Calories: 310 cal, Carbs: 3g, Fiber: 2g, Fat: 8g, Protein: 53g
Nutrition for salad alone: Calories: 22 cal, Carbs: 4g, Fiber: 1g, Fat: 1g, Protein: 1g
Nutrition
Calories: 332kcal | Carbohydrates: 7g | Protein: 54g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 1229mg | Potassium: 1252mg | Fiber: 2g | Sugar: 4g | Vitamin A: 460IU | Vitamin C: 23mg | Calcium: 49mg | Iron: 2mg