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Chermoula Pork Chops With Labneh and Charred Shallots

By Eden Grinshpan
Chermoula pork chop on a blue plate with labneh and shallots.
Photo by Aubrie Pick

This dish is my way of reminding myself that pork is out there in the world and I don’t eat enough of it. It’s more of a quick whip-up than other meaty cuts like lamb leg, and it’s not as big of a commitment in terms of increasing when needing to feed 6-plus people. Plus it’s such a great, fatty (if you’re doing it right) canvas for just about any flavors, but especially this herbaceous chermoula.

This recipe was excerpted from ‘Eating Out Loud by Eden Grinshpan. Buy the full book on Amazon.

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