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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
lemon zest	1/2	teaspoon		-	-	-	-
honey	1 1/2	1/2		-	-	-	-
harissa	1	teaspoon		-	-	-	-
cumin	1/4	teaspoon		1.9688	0.2323	0.0935	0.1169
olive oil	6	tablespoons	divided	716.04	0.0	0.0	81.0
salt pepper				-	-	-	-
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
chickpea	1	can	rinsed drained	1133.4333	188.7556	61.3793	18.1109
flat leaf parsley	1/4	cup	chopped	-	-	-	-
mint leaf	6		chopped	-	-	-	-
pork chop	4			3284.0127	664.7858	107.2294	21.4096
serrano chili	1/2 - 1		sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.