Spicy Harissa Honey Pork Chops with Cucumber Mint Relish

Makes 2 servings Ingredients: (relish)

• 1 ½ tsp honey
• 1 large English cucumber, diced
• 1 jalapeño, seeded and diced
• 2 tbsp fresh mint, finely chopped
• 2 tbsp fresh flat leaf parsley, finely chopped
• 1 garlic clove, made into paste
• 3 tbsp white wine vinegar
• Kosher salt, to taste

(harissa honey glaze) Preparation:

For relish: Salt cucumber in a fine strainer over a bowl about 20 minutes. Gently press on the cucumber to squeeze out any additional water and discard liquid. In a bowl, toss cucumber with the remaining relish ingredients and season to taste with salt. Cover and chill in the refrigerator for about 30 minutes.

For glaze: Place honey, orange juice, harissa, garlic clove and herb sprigs in a small sauce pan and bring it to a boil. Lower temperature to simmer and reduce by half until thickened into a paste. Remove and discard garlic and herb sprigs.

Preheat grill. Season pork chops with salt and pepper, brush both sides with glaze and put on a hot grill, rotating chop 90 degrees for grill marks on both sides but without cooking all the way through. Finish pork chops in a preheated 350°F oven, basting with glaze until done or internal temperature reads 145°F. Rest pork chops for 5 minutes. Serve pork chops criss-crossed with the relish in the center.