Spicy Moroccan harissa sauce, made with red peppers and chilies, 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.
- 1 teaspoon + 2 teaspoons olive oil, divided
- 1/4 cup red onion, finely chopped
- 1 teaspoon fresh ginger, minced
- 1 garlic clove, minced
- 1/4 teaspoon ground all spice
- 1/8 teaspoon ground cinnamon
- 1/2 cup peach preserves
- 1 tablespoon harissa
- 1 tablespoon cider vinegar
- 1 teaspoon salt, divided
- 4 (5-6 ounce) boneless center cut pork chops, 1/2-inch thick
- 1/4 teaspoon ground black pepper
- Heat 1 tablespoon of the oil in an Anolon Nouvelle Copper 8-Inch Nonstick Skillet over medium. Add the onion, ginger and garlic; cook, stirring occasionally, until slightly softened, 2-4 minutes. Add the allspice and cinnamon; cook 30 seconds. Stir in the preserves, harissa and vinegar; bring to a simmer and cook until very slightly thickened, 2-3 minutes. Remove from the heat and stir in 1/4 teaspoon of the salt.
- Heat the remaining 2 teaspoons oil in a 10-inch nonstick 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.