Pork Chops with Chickpea Salad 

• 4 boneless pork chops
• 1 tablesp. olive oil
• 2 teasp. fresh rosemary, finely chopped
• 4 cloves garlic, crushed
• Juice and zest of ½ lemon

• Salt and freshly-ground black pepper

 Salad

• 1 red onion, finely sliced
• 1 red pepper, finely sliced
• 1 x 225g tin Chickpeas, rinsed and drained 
• Mixed salad leaves

 Dressing

• 1 tablesp. sherry vinegar
• 2 tablesp. olive oil

Combine the olive oil, rosemary, garlic and the lemon zest and juice.  Place the chops in a dish and pour the mixture over them.  Leave to marinate for 15 minutes if you have time. 

Heat a frying pan, season the chops with a little salt and pepper and add to the pan.  Cook for 3-4 minutes on each side, depending on how thick they are, until cooked through.

While the chops are cooking make the salad.  Place the onion, red pepper, chickpeas and salad leaves in a bowl.  Combine the dressing ingredients then mix it through the leaves.  Serve with the chops and some crusty bread.