When I talk about simple and easy meals, this dish is a perfect example of just that. It’s quick and easy and only requires a few simple ingredients. One of those is harissa sauce. Harissa is an ingredient you will see repeated throughout this book, because it adds so much flavor and spice to anything you are cooking. Boneless pork chops tend to be very lean and can sometimes be a little harder to season. Adding a rich flavor-booster such as harissa simply brings the pork chop to life.
4
Fat: 10.9 g
Carbs: 6.1 g
Net carbs: 4.7 g
Protein: 23.7 g
Fiber: 1.4 g
1 zucchini
1 yellow squash
4 boneless pork chops
Sea salt and black pepper
2 tbsp (26 g) organic grass-fed ghee
2 cloves garlic, finely minced
2 tbsp (30 ml) harissa sauce
2 tbsp (30 ml) coconut aminos
Preheat the oven to broil.
Cut the zucchini in half lengthwise and then cut it into ¼-inch (6-mm) slices. Repeat with the yellow squash. Set them aside.
Season the pork chops with a couple pinches of salt and pepper on both sides.
Heat the ghee in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2 to 3 minutes on both sides. Remove the chops from the pan and set them aside. Add the zucchini, yellow squash and garlic to the same pan and sauté the vegetables for 3 to 5 minutes. Return the pork chops to the pan and nestle them between the zucchini slices.
Mix the harissa and coconut aminos together in a small bowl. Pour the mixture over the pork chops and transfer the skillet to the preheated oven. Broil for 5 minutes.
Remove the skillet from the oven and let the chops rest for a few minutes before serving.