Harissa-Honey Pork Chops
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Harissa-Honey Pork Chops

Harissa-Honey Pork Chops

with Herby Couscous Pilaf and Creamy Lemon Sauce

Juicy pork chops are given a bold flavour boost of Harissa Spice Blend and honey to complement a harmonious blend of almonds, raisins, mint, spinach and bell pepper in a light and fluffy couscous pilaf.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

340 g

Pork Chops, boneless

½ cup


(Contains Wheat)

1 unit(s)

Sweet Bell Pepper

1 unit(s)


28 g

Baby Spinach

7 g


28 g

Sultana Raisins

28 g

Almonds, sliced

(Contains Almonds)

4 tbsp


(Contains Egg, Mustard)

1 unit(s)

Chicken Broth Concentrate

1 tbsp

Harissa Spice Blend

1 tbsp


Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1.5 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories960 kcal
Fat55 g
Saturated Fat13 g
Carbohydrate66 g
Sugar21 g
Dietary Fiber7 g
Protein50 g
Cholesterol160 mg
Sodium900 mg
Trans Fat0.5 g
Potassium1200 mg
Calcium125 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Baking Sheet
Parchment Paper
Silicone Brush
Medium Bowl


Cook couscous

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Add 2/3 cup (1 1/3 cups) water, 1 tbsp (2 tbsp) butter and broth concentrate to a medium pot. Cover and bring to a boil over high heat.Once boiling, remove the pot from heat, then add couscous. Stir to combine.Cover and let stand, 5 min.When couscous is tender, fluff with a fork.


Meanwhile, core, then cut pepper into 1/4-inch pieces.Pick mint leaves from stems, then roughly chop.Zest, then juice lemon.Roughly chop spinach.Melt 1 tbsp (2 tbsp) butter in a small microwavable bowl or a small pan over low heat. Add Harissa Spice Blend and 1/2 tbsp (1 tbsp) honey. Whisk to combine. (NOTE: This is for your pork chops!)

Toast almonds

Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer toasted almonds to a plate.

Cook peppers

Add 1/2 tbsp (1 tbsp) oil to the same pan, then peppers. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper. Remove from heat.Transfer peppers to the plate with toasted almonds.

Sear and roast pork

Reheat the same pan over medium-high. Meanwhile, pat pork dry with paper towels. Season with salt and pepper.When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork. Pan-fry until golden, 2-3 min per side. (NOTE: Cook in 2 batches for 4 ppl.)Transfer to a parchment-lined baking sheet. Using a silicone brush, brush harissa-honey mixture all over pork chops.Roast in the middle of the oven until cooked through, 8-12 min.**Transfer pork to a cutting board to rest, 3-5 min.

Finish and serve

Meanwhile, add couscous, raisins, spinach, peppers, almonds, mint and 1/2 tbsp (1 tbsp) lemon juice to a medium bowl. Stir to combine.Add mayo, 1/2 tbsp (1 tbsp) honey, 1/4 tsp (1/2 tsp) lemon zest and 1/2 tbsp (1 tbsp) lemon juice to a small bowl. Season with salt and pepper, then whisk to combine. (NOTE: This is your creamy lemon sauce!)Thinly slice pork.Divide couscous between plates. Top with pork.Drizzle creamy lemon sauce over top.