Marinated Pork Chops With Chickpea Salad

  • Difficulty: Medium
  • 45 minutes
  • 2 servings

Our marinated pork chops served with chickpea salad is a satisfying dish for your lunch. You won’t need to eat anything else until dinner. It’s also very tasty, because of the lemony marinade we’ve used not only for marinating the meat, but also for cooking the chickpeas and red onion.

Ingredients Needed for Marinated Pork Chops With Chickpea Salad

½ teaspoon lemon zest
1 teaspoon fresh rosemary leaves, chopped
2 garlic cloves, crushed
2 tablespoons of lemon juice
2 tablespoons of olive oil
1 pound pork chops, 4 boneless chops
1 red onion, diced
2 tablespoons of sherry vinegar
1 cup canned chickpeas
3.5 ounces of arugula

How to Cook Marinated Pork Chops With Chickpea Salad

  1. Add the lemon zest, chopped rosemary, garlic, lemon juice, and olive oil to a medium bowl. Stir to make the marinade.
  2. Coat the pork chops with the marinade. Cover the bowl with a plastic wrap and let the meat marinate for 30 minutes.
  3. Place a skillet on the stove without adding any fat in it. Lay the marinated pork chops in it and fry them for 3-4 minutes on each side. If necessary, flip them over once in a while. When ready, set them aside.
  4. Take another skillet and place it on the heat. Add the remaining marinade and the red onion. Cook the red onion until it softens.
  5. Add the sherry vinegar and 1-2 tablespoons of water. Simmer for 1 minute, until the sauce thickens slightly. Add the canned chickpeas, season with some salt and pepper, stir and cook for 2-3 more minutes.
  6. Combine the arugula leaves with cooked chickpeas and serve the salad with pork chops.

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