Harissa spiced pork chops

• doses: 4
• tempo ativo: 15 min
• tempo total: 45 minutes

Ingredientes

For the bean mash:

2 tsp cumin seeds

2 tbsp olive oil

1 small onion

2 cloves garlic

1 tsp ground turmeric

1x200g can canned chopped tomatoes

1 x 400g can butter beans

1 tbsp chopped coriander

1 lemon

sprinkle white sugar

For the pork shops:

2 tsp harissa

4 x 300-350g pork loin chops

2 tbsp olive oil

Instruções

1.For the bean mash: in a dry frying pan, gently toast the cumin seeds over a medium heat until aromatic (shake the pan occasionally to prevent the seeds from burning). Grind using a pestle and mortar or spice grinder.

3. Heat the olive oil in a medium pan over a medium heat. Add the chopped onion and fry for 2-3 minutes, or until just softened, then add the garlic, ground cumin seeds and turmeric. Fry for a further minute, stirring frequently.

4. Add the chopped tomatoes to the pan and season with salt and freshly ground black pepper. Stir in the drained butter beans and simmer for 15 – 20 minutes, or until the beans are tender.

5. Mash the beans using a potato masher, then stir in the coriander, lemon zest and a little sugar.

6.For the pork chops: Preheat the oven to 200C/180C fan/ gas 6. Heavily season the chops with salt and black pepper, the rub over the harissa paste, reserving a little.

7. Heat the olive oil in a large frying pan over a high heat. Fry the pork chops in batches, for about 3-5 minutes on each side, or until golden-brown all over and cooked through. Transfer the chops to the oven and cook for 8-10 minutes. Remove from the oven, brush over the remaining harissa paste and allow to rest for a few minutes.

8. To serve, spoon the butter bean mash onto serving plates and rest the chops on top. Finish with a scatter of coriander and a drizzle of olive oil.