Lemon & Rosemary Pork With Chickpea Salad
This aromatic and flavorful pork with chickpea salad is a delightful dish that brings together juicy pork steaks, tangy lemon, and fragrant rosemary. The succulent pork is coated in a zesty marinade before being pan-seared to perfection, while the chickpea salad offers a satisfying crunch and balance of textures. The sherry vinegar dressing adds a tangy kick, making this meal a deliciously wholesome and satisfying choice for any day of the week.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 2 tsp finely chopped rosemary
- 4 cloves garlic , crushed
- juice and zest ½ lemon
- 4 boneless pork steaks , trimmed of fat
- 1 red onion , finely sliced
- 2 tbsp sherry vinegar
- 2 x 400g/14oz can chickpeas , rinsed and drained
- 110g bag mixed salad leaves
Instructions
- Mix olive oil, rosemary, garlic, lemon juice and zest in a large bowl. Add pork, turn to coat and season well. If you have time marinate in the fridge for 30 mins.
- Heat a large non-stick frying pan. Lift the pork out of the marinade, shaking off any excess and reserving the marinade for later. Cook the pork in the pan for 3-4 mins each side or until cooked through. Rest on a plate while you make the salad.
- Pour the reserved marinade into the pan with the onion. Cook for 1 min over a high heat before adding the vinegar, plus 3 tbsp water. Bubble down for 1 min, until the onion has softened a little and the dressing thickened slightly. Stir through chickpeas, some salt and pepper and any of the resting juices from the pork. Put salad leaves into a bowl, tip in the pan contents and gently toss, before eating immediately with the pork.
Cook Time
12M
Prep Time
PT8M
Yield
Serves 4
Nutrition
- Calories: 396 calories
- Fat Content: 17 grams fat
- Saturated Fat Content: 3 grams saturated fat
- Carbohydrate Content: 23 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 40 grams protein
- Sodium Content: 0.9 milligram of sodium
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