Harissa-honey air-fryer pork chops
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Emma Guscott
Harissa-honey air-fryer pork chops
Pork chops cooked in an air fryer delivers with speed, minimal effort and a juicy interior. Marinated in a mix of honey, harissa and baharat, they’re packed with flavour, too
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
834Kcal
Fat
38gr
Saturates
12gr
Carbs
64gr
Sugars
9gr
Fibre
7gr
Protein
56gr
Salt
1.1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 1 tbsp rose harissa
- 1 tbsp runny honey
- juice of ½ an orange (about 30ml)
- 2 tsp baharat
- 4 thick-cut pork chops, rinds removed
- 240g couscous
- 400ml vegetable stock, using 1 stock cube
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 x 400g tin chickpeas, rinsed and drained
- ½ tsp chilli flakes
- 120g baby spinach
- juice of 1 lemon, plus wedges to serve
Step by step
- Combine the harissa, honey, orange juice and baharat with some salt and pepper in a large bowl. Add the pork chops and toss to coat. Cover and marinate in the fridge for an hour.
- Remove the chops from the fridge 30 minutes before cooking. Fit the air fryer with its basket and preheat to 190°C. Put the chops in the air-fryer basket and cook for 5 minutes (you might need to do this in two batches depending on the size of your air fryer). Turn over, then cook for 6-8 minutes until cooked through – this will depend on the thickness of the chops. The chops should read 75°C in the thickest part of the chop using a thermometer.
- While the chops cook, place the couscous in a large bowl. Pour the stock over the couscous and season with salt and pepper. Stir and cover with a plate, then set aside for 10 minutes until the grains are cooked and have absorbed the water. Fluff with a fork to separate the grains.
- Meanwhile, heat the oil in a sauté pan over a medium heat and add the onion with a pinch of salt. Sauté for 5-6 minutes until softened. Add the chickpeas and chilli and cook for a few minutes before adding the spinach with a splash of water. Cook until wilted. Remove from the heat, add the couscous, toss together then sprinkle over the lemon juice, giving a final toss.
- Serve the chops with the couscous and lemon wedges on the side.
