Sheet pan harissa pork chops

Prep 10 min
Total 30 min
Serves 4



2 tbsp
olive oil, divided
3 cups
multicoloured cherry tomatoes
zucchinis, cut into 1/2-in. rounds
garlic cloves, thinly sliced
1/2 tsp
1/4 tsp
boneless centre-cut pork chops, (about 500 g)
1/2 cup
crumbled feta
1/2 cup
mint leaves, chopped


  • POSITION rack in centre of oven, then preheat to 400F.
  • MIX harissa and 1 tbsp oil in a small bowl. Toss tomatoes, zucchini and garlic with salt and remaining 1 tbsp oil on 1 side of a rimmed baking sheet. Season with pepper. Stir to coat.
  • ROAST vegetables for 5 min. Brush both sides of pork chops with harissa mixture and place on other side of sheet.
  • CONTINUE roasting until pork is cooked through, about 15 more min. Divide among 4 plates and sprinkle with feta and mint before serving.

Kitchen Tip: Add any leftovers broccoli or cauliflower florets or chopped bell peppers to the baking sheet for heartier appetites.


Calories 300, Protein 33 g, Carbohydrates 10 g, Fat 15 g, Fibre 3 g, Sodium 888 mg. Excellent source of vitamin A

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