Sometimes things work out and sometimes they don’t.  This is one of those times when things just worked.  I have not worked with Harissa, though I had tried it before.  It’s a Middle Eastern chili pepper condiment/sauce that’s super hot and very fragrant.  Usually it includes hot dried red chili peppers that are reconstituted and blended with other spices typically including caraway.  Have I mentioned it’s pretty spicy?  I tempered my glaze by adding a bit of tomato paste to add a bit of sweetness to counteract all that heat just a bit.  In the end, it turned out to be one of the better things that I’ve cooked in a while…and by accident, just messing around.  Sometimes things just come together and luckily, this was one of those times.  I served the pork chops with a sweet corn and cherry tomato slaw with mixed herbs and a tart wilted cabbage with green apple, radishes, and onion.  The sweetness of the slaw sort of played off the tartness of the cabbage and everything mingled with the spiciness of the pork.  I took it easy on the Harissa as I wasn’t sure just how much would make it ‘too hot’.  If I were to do it again, I’d add more to bring more heat.  However, I’m including the exact amount that I used this time around, so if you enjoy things spicy, feel free to add more (though do note that a little goes a long way).  Hope you enjoy this as much as my wife and I did.  Oh and as an extra bonus…this recipe is very, very easy and very, very quick.  It follows after the jump…

Ingredients:

4 Bone-in Pork Chops (about 1.5-2 inches thick…don’t skimp on size with this)

4 Tablespoons Grapeseed Oil (or any other neutral oil)

2 Tablespoons Harissa (for spicier chops, add additional Harissa to taste)

1 Tablespoon tomato paste

Kosher salt and freshly ground pepper

Dash of sugar (I used organic Sucanat)

Instructions:

• Take pork chops out of refrigerator about an hour prior to cooking and leave on counter to come to room temperature.
• Preheat oven to 325 degrees
• Heat a large cast iron (or the heaviest frying pan you own) on very high heat until screaming hot (around 5 minutes).
• In the meantime, season both sides of the pork chops with liberal amounts of kosher salt and freshly ground black pepper (the chops are thick and can handle a good amount of seasoning).
• Place a couple tablespoons of oil in pan and place the chops in the pan.  Allow to cook for four minutes (do not move the chops in the pan). 
• While that is happening, take 2 tablespoons of grapeseed oil and place in a bowl.  Add the Harissa, the tomato paste, a dash of sugar, and a pinch of salt.  Mix well to combine.
• Once the pork has cooked four minutes on one side, flip the pork chops and cook on the other side for an additional four minutes.
• Once both sides have been cooked, turn the pork on it’s side and cook until browned on all sides.
• Place pork chops flat in pan again and remove from the heat.  Mix the Harissa again and spoon on top of the chops, applying it all over the chop on one side only.  Divide the glaze evenly among the four pork chops.
• Place pork in oven until desired doneness.  I cooked ours for five minutes though we tend to like our pork on the very medium rare side.  I’d suggest going around ten minutes and then testing for doneness assuming your chops are 2 inches thick. 
• Remove from oven and allow to rest on a cutting board or cooling rack for 10 minutes. 
• Serve while warm.