1. Whisk together lemon juice, zest, honey, harissa and cumin in a medium bowl. Add 1/4 ccup oil and season with salt and pepper. Add carrots, chickpeas, parsley and mint and toss until well combined. Set aside. 2. Season pork chops with salt and pepper. Heat a heavy stainless steel or a cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes. Add pork chops and sear, without moving, until browned, about 3 minutes. Turn over and cook until just cooked through, 1 - 3 minutes, depending upon the thickness of chops. 3. Spoon half of carrot and chickpea salad onto a platter. Arrange pork chops on top and spoon remaining salad over them. Sprinkle with chile slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
