Harissa pork chops with gremolata

Harissa pork chops with gremolata
  • Serves: 4
  • Prep time: 10
  • Cook time: 15
  • Ready in: Less than 30 Minutes
  • Difficulty Rating: 1
  • SP Perfect for Extra Easy SP
  • Syns per serving:

This fresh dish is a favourite among outside diners.


  • 4 garlic cloves
  • 1 tsp sea salt
  • 2 tbsp chopped fresh parsley
  • ½ tbsp harissa powder
  • 4 lean pork chops or steaks, visible fat removed
  • low-calorie cooking spray

For the gremolata

  • 2 garlic cloves, finely chopped
  • ½ small pack fresh parsley, chopped
  • grated zest of 1 unwaxed lemon


  1. The day before you want to eat, grind the garlic with the salt using a pestle and mortar or rolling pin. Add 1 tbsp warm water and grind to a smooth paste. Stir in the parsley and harissa powder and mix well.
  2. Using the tip of a sharp knife, make little deep cuts all over the chops. Spread the paste all over the chops, making sure you get some into the cuts - a pastry brush is perfect for this job. Cover and leave to marinate in the fridge overnight.
  3. Light the barbecue for direct medium heat.
  4. Spray the chops with low-calorie cooking spray and barbecue over direct medium heat for 15 minutes or until tender and cooked through, turning once. (Or cook on a griddle pan over a medium-high heat.)
  5. Meanwhile, make the gremolata by mixing the garlic, parsley and lemon zest in a small bowl. Sprinkle over the chops and serve hot with your favourite sides or Speed veg.

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