Dukkah-Crusted Pork Chops with Harissa, Potatoes, and Crisp Scallions
Course Main Dish
Cuisine Middle Eastern
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 4servings
Author Marissa
Ingredients
4boneless pork chops1-inch thick
1 ½poundsnew potatoesrinsed and dried
1bunch scallions rinsed and dried
2tablespoonsharissa
2tablespoonsolive oil
½teaspoonlemon zest
kosher salt to taste
black pepper to taste
½cupdukkah
labneh
4lemon wedges
sumacoptional
Instructions
Preheat the oven to 425 degrees Fahrenheit.
Cut the potatoes in half (larger pieces can be cut into thirds) and place into a large bowl. Add in the scallions.
In a small bowl, whisk together the harissa and olive oil until thoroughly combined.
Add half of the harissa mixture to the potatoes and scallions. Add the lemon zest and mix well.
Spread the potatoes and scallions onto the jelly roll pan. Sprinkle generously with salt and pepper.
Add the pork chops to the bowl and season both sides with salt and pepper. Add the remaining harissa mixture and mix until the chops are thoroughly coated.
Press the dukkah seasoning onto both sides of each pork chop (two tablespoons per chop). Nestle the chops between the potatoes and scallions on the pan.
Roast in the oven for 30 minutes, turning once half-way, until the pork chops read at a minimum of 145 degrees from your instant-read thermometer.
Remove the pork chops from the oven and let rest for ten minutes. Allow the potatoes and scallions to stay in the oven to crisp more in the meantime.
Remove the potatoes and scallions from the oven.
Top with some dollops of labneh and sprinkle with the sumac, if using. Serve with lemon wedges.