Pork Chops with Harissa-Peach Chutney

By Marge Perry & David Bonom
Spicy Moroccan harissa sauce, made with red peppers and chilis, gives this quick chutney lingering flavor and smoky heat. You will find the bottled sauce at most specialty food chains (such as Whole Foods) and at many grocery stores.
  • Cuisine: American
  • Course: Dinner


  • 5-6 pound boneless center cut pork chops
  • 1/2 inch thick
  • Cider vinegar
  • Fresh ginger
  • garlic clove
  • Ground Allspice
  • ground black pepper
  • Ground cinnamon
  • harissa
  • olive oil
  • peach preserves
  • Red onion
  • Salt


  1. Heat 1 tablespoon of the oil in an Anolon Nouvelle Copper 8-Inch French Skillet over medium. Add the onion, ginger and garlic
  2. Heat the remaining 2 teaspoons oil in an Anolon Nouvelle Copper 10-Inch French Skillet over medium. Season the pork chops with the remaining 3/4 teaspoon salt and pepper. Add to the skillet and cook, turning once, 6 minutes. Add the chutney and cook, turning pork chops to coat, until heated through, 1 minute. Transfer to serving plates and spoon remaining sauce over the chops.