Maple-Harissa Pork Chops with Roasted Broccoli & Pearl Couscous



  • 2 Boneless, Center-Cut Pork Chops
  • ½ cup Pearl Couscous
  • ½ lb Broccoli
  • 2 Scallions
  • 4 oz Cooked Beets
  • 2 Tbsps Maple Syrup
  • 1 Tbsp Red Harissa Paste
  • 1 Tbsp Apple Cider Vinegar
  • 1 tsp Preserved Lemon Puree
  • 1 oz Goat Cheese
  • 2 Tbsps Labneh Cheese Or Creme Fraiche



1.Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Line a sheet pan with foil. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Remove from the oven.



2.While the broccoli roasts, pat the pork dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate and let rest at least 5 minutes.



3.While the pork cooks, thinly slice the scallions, separating the white bottoms and hollow green tops. On a paper towel-lined cutting board, medium dice the beets.



4.While the pork continues to cook, add the couscous to the pot of boiling water and cook 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Add the roasted broccoli, sliced white bottoms of the scallions, lemon purée, cheese (crumbing before adding), and a drizzle of olive oil. Season with salt and pepper; stir to combine.



5.While the couscous cooks, in a medium bowl, whisk together the tahini, vinegar, and 1 tablespoon of olive oil. Add the diced beets and half the sliced green tops of the scallions. Season with salt and pepper; stir to combine. Taste, then season with salt and pepper if desired.



6.To the pan of reserved fond, add the maple syrup, harissa paste, and 2 tablespoons of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the finished couscous with the cooked pork and dressed beets. Top the pork with the sauce. Garnish with the remaining sliced green tops of the scallions. Enjoy!


Seared pork chops get a vibrant lift from our sweet and smoky sauce—simply made by cooking maple syrup and harissa paste together in the pan of flavorful pork fond.



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