Middle Eastern · main

Harissa-Glazed Pork Chops

Harissa-Glazed Pork Chops reads richness 7.2, umami 7.1 and sweetness 6.1 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 18 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.5 / 10
• Sweet & Fruity — 6.4 / 10
• Sour & Bright — 6.6 / 10
• Bitter & Earthy — 2.3 / 10
• Rich & Fat — 8.3 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Richness 7.2 · Umami 7.1 · Sweetness 6.1 · Citrus 5.2 · Sourness 4.7 · Salinity 4.4 · Floral 4.2 · Nutty 3.8 · Allium 3.5 · Herbaceous 2.9 · Earthy 2.1 · Warm Spice 2.0 · Bitterness 1.4 · Fruity 1.1 · Heat 0.8

What's in it (12)

• lean pork chops — 1134 g
• salt — 5 g
• black pepper — 3 g
• olive oil — 27 g
• sesame seed paste — 73 g
• honey — 44 g
• lemon juice — 30 g
• garlic — 9 g
• cumin — 5 g
• unsalted butter — 27 g
• chicken broth — 59 g
• cilantro — 7 g

Time & effort: about 18 min (13 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 197.9 kcal, 16.8 g protein, 14.1 g fat, 4.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Pat the pork chops dry with paper towels and season both sides with the salt and pepper.
2. In a small bowl, whisk together the harissa paste, honey, lemon juice, garlic, and cumin to make the glaze; set aside.
3. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chops and sear undisturbed until deeply golden brown on the first side, 4-5 minutes.
4. Flip the chops, add the butter and the remaining tablespoon of oil, and cook until the second side is golden and an instant-read thermometer reads 135F at the thickest point, 3-4 minutes.
5. Reduce the heat to medium. Brush the chops generously on both sides with half the harissa glaze and cook, flipping once, until the glaze begins to caramelize and the pork reaches 145F, about 1 minute per side.
6. Transfer the chops to a plate and tent loosely with foil; rest 5 minutes (they're already at a safe 145F; carryover brings them to a juicy 150F).
7. While the chops rest, add the chicken broth and the remaining harissa glaze to the skillet, scraping up the browned bits, and simmer until thickened to a spoonable glaze, 2-3 minutes.
8. Spoon the warm glaze over the rested chops and scatter with the cilantro before serving.

Dishes with a similar flavor shape

• Crispy Harissa Chicken Wings — Middle Eastern
• Honey-Lemon Greek Chicken Thighs — Greek
• Soto Betawi (Betawi Beef and Coconut Milk Soup) — Indonesian
• Kuku wa Nazi (Chicken in Coconut Milk) — Swahili Coast
• Harissa Salmon with Blistered Chickpeas — Middle Eastern

Keep reading: what richness, umami, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.