North African Chermoula with Pork Chops and Green Harissa

North African Chermoula Sauce:

• 15ml (1 Tbsp) olive oil
• 1 red onion, chopped
• 3 garlic gloves, grated
• 2cm fresh ginger, peeled and grated
• 7.5ml (1 ½ tsp) cumin
• 10ml (2 tsp) smoked paprika
• 5ml (1 tsp) cinnamon
• Zest of 1 orange
• Zest of 1 lemon
• 2 x 400g tinned cherry tomatoes
• 250ml (1 cup) chicken or beef stock
• 125ml (1/2 cup) good quality red wine
• 1 can red kidney beans
• Handful parsley, roughly chopped
• Salt and pepper, to taste

Pork Chops:

• 6 pork loin chops
• 45ml (3 Tbsp) butter
• 15ml (3 Tbsp) olive oil
• Rosemary, to taste

Homemade Green Harissa:

• 5ml (1tsp) ground cumin or cumin seeds
• 5ml (1 tsp) ground coriander or coriander seeds
• 10ml (2 tsp) smoked paprika
• 2.5ml (1/2 tsp) ground cardamom
• 250ml (1 cup) spinach leaves, washed
• Large handful fresh parsley
• 2 Jalapeno peppers, chopped
• Zest and juice of 1 lemon
• 180ml (2/3 cup) olive oil
• Salt and pepper, to taste

North African Chermoula Sauce:

• Heat a pan with a dash of olive oil and fry the onion, garlic and ginger until soft and translucent.
• Add all the spices and fry for another minute until fragrant.
• Add the citrus zest, cherry tomatoes, stock and wine.
• Allow to cook on a low heat for about 45 minutes.
• Add the red kidney beans, herbs and season to taste

Pork Chops:

• Heat a pan with the butter and oil on a high heat. Fry the pork chops until golden for about 5 – 6 minutes per side and do not forget to render the fat to make it nice and crispy.
• Place the pork chops in the sauce and allow to marinate until you are ready to serve.

• Heat a pan and dry toast the spices for extra flavour.
• Place the toasted spices, along with the rest of the ingredients, into a blender and blend until smooth. Adjust seasoning to taste.