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Moroccan Inspired Carrot and Chickpea Salad With Pork Chops

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“An unlikely pairing, but I had to post this Sunset Magazine recipe as it looked so delicious. Lamb chops could definitely be used in this dish to make it more authentically Moroccan. *Make sure you use fresh mint -- it really makes a big difference. The recipe suggests getting the pan "ripping" hot before you add the chops -- that will give them their nice brown crust.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk together lemon juice, zest, honey, harissa and cumin in a medium bowl. Add 1/4 ccup oil and season with salt and pepper. Add carrots, chickpeas, parsley and mint and toss until well combined. Set aside.
  2. Season pork chops with salt and pepper. Heat a heavy stainless steel or a cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes. Add pork chops and sear, without moving, until browned, about 3 minutes. Turn over and cook until just cooked through, 1 - 3 minutes, depending upon the thickness of chops.
  3. Spoon half of carrot and chickpea salad onto a platter. Arrange pork chops on top and spoon remaining salad over them. Sprinkle with chile slices.

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