Moroccan Inspired Carrot and Chickpea Salad With Pork Chops

An unlikely pairing, but I had to post this Sunset Magazine recipe as it looked so delicious. Lamb chops could definitely be used in this dish to make it more authentically Moroccan. *Make sure you use fresh mint -- it really makes a big difference. The recipe suggests getting the pan "ripping" hot before you add the chops -- that will give them their nice brown crust.

• Ready In: 50 mins
• Serves: 4

Ingredients

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

Directions

1. Whisk together lemon juice, zest, honey, harissa and cumin in a medium bowl. Add 1/4 ccup 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 a cast-iron skillet, large enough to hold chops in a single layer, over medium-high heat until very hot, about 5 minutes. Add pork chops and sear, without moving, until browned, about 3 minutes. Turn over and cook until just cooked through, 1 - 3 minutes, depending upon the 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.