Moroccan Inspired Carrot and Chickpea Salad With Pork Chops

• 2 tablespoons lemon juice
• 12 teaspoon lemon zest
• 1 12 teaspoons honey
• 1 teaspoon harissa (North African spice available in the International section of the grocery store)
• 14 teaspoon cumin
• 6 tablespoons extra-virgin olive oil, divided
• salt and pepper
• 2 carrots, thinly sliced
• 1 (15 ounce) can chickpeas, rinsed and drained
• 14 cup flat leaf parsley, coarsely chopped
• 6 large fresh mint leaves, chopped
• 4 pork chops (bone-in)
• 12-1 serrano chili, thinly sliced

1. Whisk together lemon juice, zest, honey, harissa and cumin in a medium bowl.
2. Add 1/4 ccup oil and season with salt and pepper.
3. Add carrots, chickpeas, parsley and mint and toss until well combined.
4. Set aside.
5. Season pork chops with salt and pepper.
6. Heat a heavy stainless steel or a cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes.
7. Add pork chops and sear, without moving, until browned, about 3 minutes.
8. Turn over and cook until just cooked through, 1 - 3 minutes, depending upon the thickness of chops.
9. Spoon half of carrot and chickpea salad onto a platter.
10. Arrange pork chops on top and spoon remaining salad over them.
11. Sprinkle with chile slices.

lemon juice, lemon zest, honey, section, cumin, extravirgin olive oil, salt, carrots, chickpeas, flat leaf parsley, mint, pork chops, serrano chili

Taken from www.food.com/recipe/moroccan-inspired-carrot-and-chickpea-salad-with-pork-chops-510967 (may not work)