On Board in 20: Harissa Honey Rib Chops with Broccoli Tabbouleh
  • 1 cup quinoa, rinsed
  • 4 cups broccoli, roughly chopped
  • 4 fast fry pork chops (thin cut)
  • 1 teaspoon garam masala
  • 2.5 teaspoons salt, divided
  • 1 teaspoon pepper
  • Large bunch of parsley (about 1 cup)
  • Small bunch of mint (about ⅓ cup)
  • ¼ sweet white onion
  • 1 lemon
  • 1 pint cherry tomatoes
  • 3 tablespoons harissa
  • 1.5 tablespoons honey
  • Garnish: pea sprouts, alfalfa sprouts
  1. Preheat pots: Start a kettle with 1.5L of water. Start two medium-sized pots on medium heat. Start a cast iron griddle pan on medium heat.
  2. Add rinsed quinoa to one medium size pot.
  3. Roughly chop 4 cups broccoli and put in the other medium pot.
  4. Once kettle boils, pour enough water over quinoa to cover plus a little more (about two cups); reduce heat to low and put a lid on it.
  5. Pour remaining water over broccoli and put lid on it.
  6. Meanwhile, once cast iron grill is hot, put pork chops on, season one side with garam masala, 1 teaspoon of salt and pepper. They will take about 4 minutes on one side and 2 on the other.
  7. While pork chops are cooking, in food processor blitz parsley and mint. Then add onion and blitz again. Drain broccoli, add to the processor and blitz a final time. Scoop out mixture into a bowl and add remaining salt and the juice of ½ lemon. Quarter cherry tomatoes and add to mixture. Drain quinoa and add to broccoli mixture. Stir to combine and set aside.
  8. In a small bowl, add harrisa and honey and mix well.
  9. To plate, put tabbouleh on board, line up pork chops next and drizzle with harrisa honey sauce.
  10. Optional garnish: alfalfa sprouts, pea shoots and remaining lemon.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/on-board-in-20-harissa-honey-rib-chops-with-broccoli-tabbouleh/