North African Chermoula with Pork Chops and Green Harissa

African flavours are the perfect way to warm up this winter, and this one is inspired by North Africa.
What is Chermoula? It’s a marinade or relish used in Algerian, Libyan, Moroccan, and Tunisian cooking. Packed with spices and full of flavour, this Chermoula is served with local South African pork Chops and topped with a homemade Green Harissa.

Level

Easy

Category

  • Pork
  • African

Cuisine

  • African

Cooking Methods

  • Cooking

Serves

6

Prep Time

20 minutes

Cooking Time

1 hour

Ingredients

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

Directions

North African Chermoula Sauce:

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

    1. 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.
    2. Place the pork chops in the sauce and allow to marinate until you are ready to serve.
      1. Heat a pan and dry toast the spices for extra flavour.
      2. Place the toasted spices, along with the rest of the ingredients, into a blender and blend until smooth. Adjust seasoning to taste.

Notes

    • What if I am Halaal? ➔ Simply replace the pork with your choice of beef or lamb. Substitute the wine with tomato juice. We love the ZZ2 Tomato Juice.
    • Can I make this for a Vegetarian or Vegan?

You can replace the pork chops with another protein such as tofu. Use Vegan margarine or coconut oil instead of butter, and make sure the beef stock contains no animal products.

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