Updated Jan 28, 2020Chatelaine
- 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.
NutritionCalories 300, Protein 33 g, Carbohydrates 10 g, Fat 15 g, Fibre 3 g, Sodium 888 mg. Excellent source of vitamin A
Chatelaine Quickies: Asparagus fries