Sheet pan harissa pork chops
Prep 10 min
Total 30 min
Serves 4
Updated Jan 28, 2020
Chatelaine
Ingredients
1 tbsp
2 tbsp
olive oil, divided
3 cups
multicoloured cherry tomatoes
2
zucchinis, cut into 1/2-in. rounds
3
garlic cloves, thinly sliced
1/2 tsp
1/4 tsp
4
1/2 cup
crumbled feta
1/2 cup
mint leaves, chopped
Instructions
- 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.
Nutrition
Calories 300, Protein 33 g, Carbohydrates 10 g, Fat 15 g, Fibre 3 g, Sodium 888 mg. Excellent source of vitamin AChatelaine Quickies: Asparagus fries
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