We tried this Harissa Chili-rubbed Pork Chop recipe in our kitchen, and we all loved it! We brushed it with our Il Fusti Harissa Olive Oil to enhance the spice flavor profile, and the end product reminded us of Mediterranean cuisine with its strong aroma… Give this one a go?
2 large onions
1/3 cup New Mexico chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon ground cloves
2 cloves garlic, smashed
8 thin-cut boneless pork chops (about 2 pounds total), trimmed
¼ cup of Il Fusti Harissa Olive Oil, for brushing
Roughly chop 1/2 onion and place in a blender with the chili powder, 1 1/2 teaspoons salt, oregano, cumin, cloves, and garlic. Puree, adding about 1/3 cup water to make a thick paste. Slice the remaining 1 1/2 onions into thin rings and place in a bowl with the chili puree and pork; toss to coat.
Lightly brush a large cast-iron skillet or grill pan with Il Fusti Harissa Olive Oil and place over high heat until almost smoking. Place 4 pork chops in the skillet and surround with half of the onions.
- Cook until the pork starts to blacken on the outside and is cooked through, about 4 minutes per side. Repeat with the remaining pork chops and onions.
- Serve with rice and preferred vegetables, if desired.
This recipe was adapted and sourced directly from FoodNetwork.com