For this dinner I decided to have some fun with Harissa, and to try a new way of cooking. As I have previously written about, Harissa is an awesome northern African spice that I love both cooking with and eating. For this dinner I went with a bone-in pork chop that I started by searing, then poached and then moved into the pot to braise. To start, pre-heat the oven to 375F.
I started with a 1" thick, bone-in chop, with both the loin and tenderloin side on it. I sautéed the strip over medium-high heat for 3 minutes in melted butted and then flipped it and reduced the heat to medium-low. I added 1/4 cup of white wine to the pan and lightly poached the chop for another 3 minutes before removing from the heat.
For the braising sauce, I made up a batch of Harissa paste by mixing a dry spice blend with water (I did 2 tbsp of each. I then stirred that into 1 cup of Pomi crushed tomatoes and poured that into the braising pot along with six skinned garlic cloves. I covered the pot and then put into the oven.
I braised for 20 minutes at 375 and then reduced the heat to 325 for another 5 minutes. I then removed from heat and rested for 5 minutes, still covered.
I served the chop sliced over Israeli cous-cous with the garlic cloves and braising sauce as accompaniments. Try this and enjoy!
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