Moroccan Carrot And Chickpea Salad With Pork Chops

• 2 tablespoons lemon juice
• 1/2 teaspoon lemon zest
• 1 1/2 teaspoons honey
• 1 teaspoon harissa*
• 1/4 teaspoon ground cumin
• 6 tablespoons extra-virgin olive oil, divided
• Salt and pepper
• 2 carrots, peeled and very thinly sliced
• 1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
• 1/4 cup flat-leaf parsley leaves, coarsely chopped
• 6 large fresh mint leaves, chopped
• 4 bone-in or boneless pork chops (1/2 to 3/4 in. thick)
• 1/2 to 1 serrano chile, thinly sliced

1. Whisk together lemon juice, zest, honey, harissa, and cumin in a medium bowl. Add 1/4 cup oil and season with salt and pepper. Add carrots, chickpeas, parsley, and mint and toss until well combined. Set aside.
2. Season pork chops with salt and pepper. Heat a heavy stainless steel or cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes. Swirl in remaining 2 tbsp. oil. Add pork chops and sear, without moving, until browned, about 3 minutes. Turn over and cook until just cooked through, 1 to 3 minutes, depending on thickness of chops.
3. Spoon half of carrot and chickpea salad onto a platter. Arrange pork chops on top and spoon remaining salad over them. Sprinkle with chile slices.
4. *North African chile-spice paste; available at well-stocked grocery stores.

lemon juice, lemon zest, honey, ground cumin, extravirgin olive oil, salt, carrots, chickpeas, flatleaf parsley, mint, pork chops, serrano chile

Taken from www.myrecipes.com/recipe/moroccan-carrot-chickpea-salad (may not work)