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Pork Chops with Casareccia Picante

Our take on Zizzi’s Casareccia Pollo Picante. A rare breed pork chop with a side of spicy harissa pasta in a creamy sauce with tomatoes and spinach.


Put the pasta in a pan of boiling salty water until cooked, around ten minutes.

Season the pork chops and grill until cooked, around 5 minutes and then turn for another five minutes.

Add a little olive oil to a frying pan and stir in the rose harissa paste.

Add the double cream and a little of the pasta water to loosen.

Add the tomatoes and gently fry for a few minutes.

Drain the pasta.

Add the spinach to the sauce and fry until wilted.

Add the sauce to the pasta.

Serve the pork chops with the pasta as a side dish.

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Cooking Time: 15 minutes

2 x Rare Breed Pork Chops

  • Casareccia Pasta
  • 1 tbs harissa paste
  • 50ml double cream
  • punnet of mixed cherry & plum tomatoes
  • handful of baby spinach
  • salt & pepper