Gilled Tomahawk Pork Chops with Harissa Yogurt

Recipe - Coal Harbour

000

Ingredients

3 Tomahawk Pork Chops medium size

2 tbsp Kosher Salt

2 tsp Chili powder

3 tsp Onion powder

2 tsp Black pepper

1 tsp Sugar

1 Zucchini

1 Japanese Eggplant

1 Red Pepper

1 Yellow Pepper

1 Red Onion

1 cup Plain Yogurt

1 tbsp Harissa Paste

1 tsp UF Herbs

3/4 cup Olive oil

Pinch of salt & pepper

3/4 cup Balsamic Vinegar

Directions

Mix all the dry ingredients in a bowl and generously rub over the pork chops on both sides.

Refrigerate for one hour before grilling.

Fire up the grill and bring heat to a medium 350F. Remove the pork chops from the fridge.

Grill on both sides until internal temperature reaches 145F-150F

Grill the vegetables toss with olive oil, herbs, salt and pepper.

Mix the yogurt and harissa paste

Place the grilled veggies place them on a platter and top with the grilled pork chops

Serve the Harissa yogurt on the side.

0 minutes

Prep Time

0 minutes

Cook Time

Servings

Shop Ingredients

Makes 0 servings

3 Tomahawk Pork Chops medium size

Not Available

2 tbsp Kosher Salt

Not Available

2 tsp Chili powder

Club House - Organic Chili Powder, 31 Gram

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$4.49$14.48/100g

3 tsp Onion powder

Club House - Organic Onion Powder, 44 Gram

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$4.49$10.20/100g

2 tsp Black pepper

Club House - Organic Ground Black Pepper, 28 Gram

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$4.49$16.04/100g

1 tsp Sugar

Rogers - Granulated White Sugar, 2 Kilogram

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$5.99$0.30/100g

1 Zucchini

Not Available

1 Japanese Eggplant

Not Available

1 Red Pepper

Not Available

1 Yellow Pepper

Not Available

1 Red Onion

Not Available

1 cup Plain Yogurt

Not Available

1 tbsp Harissa Paste

Not Available

1 tsp UF Herbs

Urban Fare - Herb De Provence Spice Blend, 15 Gram

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$5.29$35.27/100g

3/4 cup Olive oil

Western Family - Extra Virgin Olive Oil, 500 Millilitre

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$13.49$2.70/100ml

Pinch of salt & pepper

Windsor - Salt & Pepper Shakers, 155 Gram

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$6.99$4.51/100g

3/4 cup Balsamic Vinegar

Mazzetti - Balsamic Vinegar, 500 Millilitre

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$9.49$1.90/100ml

Directions

Mix all the dry ingredients in a bowl and generously rub over the pork chops on both sides.

Refrigerate for one hour before grilling.

Fire up the grill and bring heat to a medium 350F. Remove the pork chops from the fridge.

Grill on both sides until internal temperature reaches 145F-150F

Grill the vegetables toss with olive oil, herbs, salt and pepper.

Mix the yogurt and harissa paste

Place the grilled veggies place them on a platter and top with the grilled pork chops

Serve the Harissa yogurt on the side.