Bookmark Recipe

Pork Chops with Chickpea Salad

Name: Pork Chops with Chickpea Salad
Cook time: 30 min
Yield: 4
Ingredients: 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

The chops can also be cooked on the barbecue – a perfect dish Winter or Summer!

4 people

30 min

Nutrition per serving

kcal

686kcal
protein

48g
total fat

32g
iron

3.6mg
carbs

55g

Ingredients

- 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

- 1 red onion, finely sliced
- 1 red pepper, finely sliced
- 1 x 225g tin Chickpeas, rinsed and drained
- Mixed salad leaves
- 1 tablesp. sherry vinegar
- 2 tablesp. olive oil

Pork Chops

- 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

Chickpea Salad

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

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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.