Grilled Harissa-Spiced Ontario Pork Chops

[cappuccino]

(NC)—Homegrown OntarioTM makes it easy to create international flavours with local ingredients. Look for the red barn with the trillium in the centre for your assurance of a fresh, local meat produced with pride by Ontario farmers.

Harissa:

1 tbsp caraway seeds 15 mL

1 tbsp coriander seeds 15 mL

1 tbsp cumin seeds 15 mL

1 tbsp dried crushed red pepper 15 mL

2 tbsp olive oil 30 mL

2 garlic cloves, smashed 2

3 tbsp paprika 50 mL

1-1/2 tsp salt 7 mL

Chops:

2 tbsp Harissa paste (see above) 30 mL

1/4 cup olive oil 50 mL

1 tsp lemon zest 5 mL

2 tbsp lemon juice 30 mL

1/4 cup fresh chopped cilantro 50 mL

1 tsp sugar 5 mL

1/4 tsp salt 1 mL

4 bone-in Ontario pork chops

(about 1-1/2 lbs/750 g total) 4

Make Harissa: In skillet over medium heat toast caraway, coriander and cumin seeds, stirring, for approximately 5 minutes. Cool completely. Grind cooled spices and dried crushed red pepper in mortar with pestle or spice grinder to fine powder. Add oil and garlic; combine to smooth paste. Stir in paprika and salt. (Can be made 3 days ahead. Cover and refrigerate).

Prepare marinade: Whisk together Harissa paste, olive oil, lemon zest, lemon juice, coriander and sugar. In resealable bag, pour marinade over pork chops, turning to cover completely. Allow to marinate, refrigerated, for at least 4 hours or overnight.

Preheat grill to medium. Grill marinated pork on greased preheated grill until just a hint of pink remains, approximately 8 minutes per side. Discard any remaining marinade. Allow cooked chops to rest for 5 minutes before serving.

Makes 4 servings.

Chef's Tip: If using store-bought prepared Harissa paste, use only 1 tbsp (15 mL).

Nutritional Information

Per serving: 325 calories, 23.7 g protein, 4.2 g carbohydrates, 1.3 g dietary fibre, 544 mg sodium, 23.7 g total fat, 2.4 gm polyunsaturated fatty acids, 5.0 gm saturated fatty acids, 66 mg cholesterol

Source: Homegrown Ontario (www.homegrownontario.ca).

Credit: www.newscanada.com