Sunday, January 4, 2015

Mina Harissa Marinated Pork Chops

Mina Harissa Marinated Pork Chops ||

My first time using Mina Harissa, a Moroccan pepper sauce, and I am a fan. It reminds me of Sriracha but made with all natural ingredients and lower in sodium.

This sauce definitely has a kick!  I made the marinade by combining it with honey, balsamic vinegar, and some other spices.

This was also my first time using ghee, or clarified butter. The smell of it melting in the cast iron pan before I seared the pork chops was divine. I can't think of anything much worse than a dry pork chop. So with my cast iron pan nice and hot, I seared the pork chops a few minutes on each side, then removed the pan from the heat and let the chops rest for about 10 minutes.

Mina Harissa Marinated Pork Chops ||

Mina Harissa Marinated Pork Chops
Makes 4 servings

  • 4 boneless center cut pork chops (about 1 lb.)
  • salt and pepper, to taste
  • 2 Tbsp. Mina Harissa*
  • 1 Tbsp. honey
  • 1 Tbsp. Balsamic Vinegar
  • 1/2 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1 Tbsp. ghee


Season pork chops on all sides with salt and pepper.

In a shallow dish whisk together Mina Harissa, honey, vinegar, cumin, and coriander. Place pork chops in marinade, turning to coat all sides. Place in refrigerator for at least one hour to marinate.

Heat a cast iron skillet on high heat. Then melt ghee. Add pork chops to skillet, reduce heat to medium high and cook 2-3 minutes per side. Remove pan from heat and allow chops to rest in pan for 10 minutes before serving.

*Use this link to save $10 off your first purchase at

Nutrition Facts:
Makes  4 servings  • 1 serving (1 chop) =  5  Weight Watchers points+
Calories: 185 • Fat:  8g • Carbs: 6 g • Fiber: 0 g • Protein:  23g • Sugar: 5 g Sodium: 250 mg • Cholesterol: 64 mg 

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