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Harissa Pork Chop with Double-Boiled Potatoes and Green Beans
Source: Spice it up! Winter 2015/2016

  • Serves 4
  • Preparation Time: 30 minutes
  • Cooking Time: 45 minutes

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Ingredients

Adjust Servings:
4 boneless centre cut pork chops (400g)
Harissa
1/2 tablespoon ground coriander
1/2 teaspoon ground caraway
1/2 teaspoon ground cumin
1/2 teaspoon chili flakes
1/4 cup olive oil
1 clove garlic
1/4 cup roasted red peppers
1/2 tablespoon honey
Side Dish
2 cups potatoes peeled and diced
2 cups green beans trimmed
1 tablespoon butter
1 tablespoon dried thyme

Nutrient Analysis

PER SERVING:

1/4 of recipe


RENAL EXCHANGE:

3 Protein + 2 Vegetable


Calories
374Kcal
Protein
27g
Carbohydrates
23g
Fibre
4g
Total Fat
20g
Saturated Fat
5g
Cholesterol
60mg
Sodium
105mg
Potassium
658mg
Phosphorus
288mg

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Harissa is a chili paste popular in North African and Middle Eastern cooking. The paste enhances soups and stews and can be used to marinade fish and meat.

Marinate for 1 hour


Harissa Pork Chop with Double-Boiled Potatoes and Green Beans:
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Ingredients

  • Harissa

  • Side Dish

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Preparation

1
Done

To prepare the Harissa marinade, place all the ingredients in a food processor or blender and mix them.

2
Done

In a bowl, massage the marinade into the pork chops. Cover and marinate the pork in the refrigerator for a minimum of one hour and up to 24 hours.

3
Done

To make the double boiled mashed potatoes:
- Put potatoes in a saucepan and add water to cover them.
- Bring them to boil. Remove saucepan from stove and pour the water off.
- Add fresh water to cover potatoes. Bring to boil a second time and simmer until potatoes are tender.
- Drain the potatoes and discard the water.
- Season to taste.

4
Done

Boil or steam green beans. Toss them in butter and dried thyme.

5
Done

In a frying pan, over medium-high heat, fry the pork chops for approximately 4 minutes per side. The internal temperature should read 160°F.

6
Done

Serve the pork chops with the double boiled mashed potatoes and green beans.

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Source: Spice it up! ISSN 1918-302X Spice it up!
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