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Dukkah-Crusted Pork Chops with Harissa, Potatoes, and Crisp Scallions

Course Main Dish
Cuisine Middle Eastern
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Author Marissa


  • 4 boneless pork chops 1-inch thick
  • 1 ½ pounds new potatoes rinsed and dried
  • 1 bunch scallions  rinsed and dried
  • 2 tablespoons harissa
  • 2 tablespoons olive oil
  • ½ teaspoon lemon zest
  • kosher salt to taste
  • black pepper to taste
  • ½ cup dukkah
  • labneh
  • 4 lemon wedges
  • sumac optional


  • 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.