Inspired by Food & Wine Magazine - Melissa Clark, Dinner in One.
4 cloves garlic, minced or finely grated
2 tsp Kosher salt
2 tsp Garam Masala or other aromatic spice blend
1 tsp Black Pepper
4 Bone-in, center-cut pork chops (12 oz each)
2 TBSP INFUSED Harissa Olive Oil
3 TBSP Butter
1 large Shallot, thinly sliced
2 cups Fresh or unthawed frozen English peas
1 cup Radishes, thinly sliced
1/4 cup water
1/4 cup fresh cilantro, flat-leaf parsley, or mint
1 tsp freshly grated lemon zest
to taste Flaky sea salt
Preheat oven to 400 degrees. Stir together garlic, Kosher salt, spice blend, and black pepper and INFUSED Harissa Olive Oil. Rub mixture all over pork chops and let stand for 10 minutes.
Melt butter over medium-high heat i a large oven proof skillet Add pork chops and sear, undisturbed, until dark golden brown on bottom, (about 4-5 minutes). Flip pork chops and sear second side. Transfer to a plate.
Reduce heat to medium and stir in shallots. Cook until lightly golden (2-3 minutes). Add peas, radishes, stirring to coat with skillet juices. Stir in water and scrape any browned bites from the skillet.
Nestle pork chops in pea mixture in skillet. Transfer to preheated oven. Roast until a thermometer inserted n the thickest part registers 135 degrees. (about 10-15 minutes). Remove from oven and let rest for 10 minutes.
Serve with couscous. (I like to make my couscous with chicken broth instead of water for a richer flavor). Sprinkle evenly with herbs and lemon zest and garnish with flaky sea salt.