Moroccan Carrot and Chickpea Salad with Pork Chops

Ingredients

• 4  pork chops boneless bone-in thick
• 15 oz garbanzo beans drained and rinsed canned (garbanzos)
• 2  carrots peeled very thinly sliced
• 0.3 cup flat parsley coarsely chopped
• 6 large mint leaves fresh chopped
• 0.3 teaspoon ground cumin 
• 1 teaspoon harissa 
• 1.5 teaspoons honey 
• 2 tablespoons juice of lemon 
• 0.5 teaspoon lemon zest 
• 6 tablespoons olive oil extra virgin extra-virgin divided
• 4 servings salt and pepper 
• 0.5  serrano chiles thinly sliced

Equipment

• bowl
• frying pan
• whisk

Directions

1. Whisk together lemon juice, zest, honey, harissa, and cumin in a medium bowl.
2. Add 1/4 cup oil and season with salt and pepper.
3. Add carrots, chickpeas, parsley, and mint and toss until well combined. Set aside.
4. Season pork chops with salt and pepper.
5. Heat a heavy stainless steel or cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes. Swirl in remaining 2 tbsp. oil.
6. Add pork chops and sear, without moving, until browned, about 3 minutes. Turn over and cook until just cooked through, 1 to 3 minutes, depending on thickness of chops.
7. Spoon half of carrot and chickpea salad onto a platter. Arrange pork chops on top and spoon remaining salad over them.
8. Sprinkle with chile slices.
9. *North African chile-spice paste; available at well-stocked grocery stores.