Harissa Pork Chops: With Eggplant, White Beans, And Tomatoes
15m prep 25m cook 40m ready
Boneless pork chops are seared and simmered in a flavorful harissa sauce with eggplant, white beans, and tomatoes. This hearty one-skillet dish is finished with fresh mint for a bright note.
Ingredients
- 4 boneless pork chops trimmed
- Kosher salt and freshly ground black pepper
- 1 tbsp high-heat oil, such as canola or safflower
- 1 tbsp harissa sauce
- 2 tbsp unsalted butter
- 1 small yellow onion chopped
- 1 medium eggplant (about ½ pound) cut into 1-inch cubes
- 4 medium cloves garlic minced
- 1 fire-roasted diced tomatoes
- 1 cannellini or great northern beans rinsed and drained
- 1 cup chicken broth or water
- 2 tbsp fresh mint chopped
Nutrition (per serving, estimated)
Estimated based off 9 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 363 mg
- Iron: 5.52 mg
- Magnesium: 136 mg
- Phosphorus: 487 mg
- Potassium: 1371 mg
- Zinc: 3.53 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- Kosher salt and freshly ground black pepper
- 1 tbsp high-heat oil, such as canola or safflower
- 1 tbsp harissa sauce
- 2 tbsp unsalted butter
- 1 fire-roasted diced tomatoes
- 1 cup chicken broth or water
Prepare
- Trim 4 boneless pork chops
- Chop 1 small yellow onion
- 1 medium eggplant (about ½ pound), cut into 1-inch cubes
- Mince 4 medium cloves garlic
- 1 cannellini or great northern beans, rinsed and drained
- Chop 2 tbsp fresh mint
Let's Cook
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Step 1.
Season the pork chops on both sides with kosher salt and freshly ground black pepper.
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Step 2.
Heat 1 tablespoon high-heat oil (such as canola or safflower) in a 10-inch skillet over medium heat. Add the pork chops and cook until browned, 2 to 3 minutes per side. Transfer the pork chops to a plate and spread a thin layer of harissa sauce on each one.
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Step 3.
Melt 2 tablespoons unsalted butter in the same skillet over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until soft, about 5 minutes. Stir in the cubed eggplant and cook until it begins to soften, about 5 minutes. Add the minced garlic and 1 tablespoon harissa sauce, and cook, stirring, until fragrant, about 1 minute.
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Step 4.
Add the fire-roasted diced tomatoes (with their juices), rinsed and drained cannellini or great northern beans, and 1 cup chicken broth or water to the skillet. Stir to combine and bring to a boil. Nestle the pork chops into the sauce, reduce the heat to a simmer, cover, and cook until the pork reaches an internal temperature of 145°F or is firm to the touch, 7 to 8 minutes. Garnish with chopped fresh mint before serving.
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