Meat, Moroccan, Savory

Pork Chops with Harissa

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The past few days have been hot and humid.  It is too oppressive to turn on the oven and the sudden, thunderous, downpour (providing no relief by the way) makes grilling difficult. Under these circumstances,  I try to make quick, skillet dinners.  I also recently bought a jar of harissa paste, so I decided to make the best of the situation and make this dish.  It was a little experimental but turned out delicious.  If you are not a fan of pork or have dietary restrictions, the sauce will work really well with chicken, shrimp, or mixed vegetables.

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Ingredients:

3, center-cut, boneless pork chops

1/8 cup flour

1/2 tsp each of salt, pepper, coriander, and smoked paprika

1 medium onion, sliced

1/2 tsp of minced garlic

1 tsp of tomato paste

3 tsp of harissa paste (not sauce)

1 tsp of chicken broth concentrate + 1 cup of water OR 1 cup of chicken broth

1/2 tsp of dried parsley

2 Tbsp of olive oil

Additional salt and pepper to taste.

Method:

Heat 1 Tbsp of oil in a skillet.  While the oil warms up, mix flour with flour, salt, pepper, coriander, and smoked paprika in a bowl.

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Dredge, pork chops in the flour-spice mixture, and add to the hot oil.

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Fry the pork chops, about 2-3 minutes per side, till folder brown.  Set aside.

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Heat remaining 1 Tbsp oil in the same pan.  Coat the sliced onions in the remaining flour mixture and add to the pan.  Sautee on medium-high heat for about 2-3 minutes till they soften.

Once the onions start to soften, add the garlic, tomato paste and harissa paste.  Continue to saute for another 3-5 minutes.

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Add chicken stock concentrate and water, dried parsley, and reduce the temperature to medium-low.  Simmer the sauce for 3-5 minutes.

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Return the pork chops to the pan.  Continue to simmer till the sauce thickens. Taste the sauce and adjust salt and pepper as needed.  If the sauce taste too tart, you can add a pinch of sugar to cut through the acid.  This will depend on the harissa paste and tomato paste brand.

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Plate the pork chops with healthy dollops of the harissa sauce.

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Dinner, Meat, Moroccan, Stew

Beef and Sweet Potato Harissa

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As the Beatles said “I get by with a little help from my friends”.  For this recipe, my “friend” was store bought Harissa Simmer sauce.  I keep reading about Harissa in magazines and have always wanted to try it.  However, this past weekend, I was in the mood for something delicious and fast.  So, I used the simmer sauce.  But I did doctor it up.  It turned out delicious! I mean, really delicious! MIND-BLOWING DELICIOUS!  Here is what you will need.

Ingredients:

1.5lbs stew beef

2 sweet potatoes, diced

1 large red onion, diced into large chunks

1 tomato, diced

1 can of red kidney beans

1 packet of Harissa simmer sauce ( I used Saffron Road)

2 tsp of cinnamon

2 tbsp of olive oil

salt, pepper and chilli flakes to taste.

2 tbsp of chopped scallions

Lime wedges for serving (optional)

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Method:

Brown the meat in oil and set aside.

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Add the sweet potatoes, tomatoes, onions, salt pepper and cinnamon and cook till vegetables soften.

Add the meat, beans and pour in the sauce.  I filled the pouch with water to rinse off every last bit of the sauce and poured it into the pot.

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Simmer on medium high heat for 30 40 mins, till meat and vegetables and fork tender. Add scallions at the very end and take off heat.

Serve hot with polenta or couscous.

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