Double Cut Spice Rubbed Pork Chops with Harissa-Peach Chutney

By: Marge Perry & David Bonom


For the Rub:   

1 teaspoon of ground cumin
1/2 teaspoon of garlic powder
1/2 teaspoon of smoked paprika
1 teaspoon of salt
1/2 teaspoon of ground black pepper
4 (10-11 ounce) of bone-in rib pork chops, about 1-inch thick
2 teaspoons of olive oil

For the Chutney: 

1 tablespoon of olive oil
1/4 cup of red onion finely chopped
2 teaspoons of fresh ginger minced
2 garlic cloves
1/4 teaspoon of ground allspice
1/8 teaspoon of ground cinnamon
2/3 cup of peach preserves
4 teaspoons of harissa
1 tablespoon of cider vinegar
1 cup of fresh peaches diced
1 tablespoon of cider vinegar
1 tablespoon of fresh peaches
1 tablespoon of fresh lemon juice
1/4 teaspoon of salt


  1. Preheat the oven to 400°F.
  2. For the rub, combine the cumin, garlic powder, paprika, salt and pepper in a small bowl. Rub the mixture over both sides of the pork chops. Heat 1 teaspoon of the oil in a Circulon nonstick skillet over medium heat. Add 2 of the pork chops and cook, turning once, until browned, 4-6 minutes. Transfer to a Circulon baking sheet. Repeat with remaining 1 teaspoon oil and chops. Place the baking sheet in the center of the oven and roast until an instant read thermometer inserted into the thickest portion of the chops registers 145°F, about 10-12 minutes. Remove from the oven and let rest 3 minutes.
  3. Meanwhile, make the chutney: Heat the oil in a Circulon 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 the peaches, lemon juice and salt. Serve over pork chops.