Lemon & rosemary pork with chickpea salad

Lemon & rosemary pork with chickpea salad

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(23 ratings)

Prep: 8 mins Cook: 12 mins Plus marinating if you have time


Serves 4
Jazz up pork with lemon and rosemary for a feel-good supper that's on the table in under half an hour

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal396
  • fat17g
  • saturates3g
  • carbs23g
  • sugars3g
  • fibre6g
  • protein40g
  • salt0.9g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp finely chopped rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 4 cloves garlic, crushed



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • juice and zest ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 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


  1. 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.

  2. 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.

  3. 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.

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Comments (21)

clt91's picture

Really delicious recipe. Didn't have sherry vinegar so used white wine vinegar instead. Will definitely make this again, it was quick and easy too.

questionmark's picture

Cooked this yesterday. The finish really showed through the lemon taste mixed with the sherry vinegar. Halved the ingredients for two people. For the speed of cooking this simple meal, I was really impressed of the outcome.

siamesesal's picture

Easy and delicious - didn't have sherry vinegar so used cider vinegar instead. Will definitely do it again.

cedes_c's picture

The pork is lovely, but as neither myself nor my boyfriend like chickpeas we substituted them for croutons. Weird, but it worked!

emmaowens1990's picture

the pork itself was wonderful, full of flavour easy marinade lovely and earthy and quick, the salad on the other hand seriously lacking and the chickpeas did nothing for me at all, would do again but with a different side dish otherwise worth a try

sabrina74's picture

ohhh i loved this dish.. used a whole lemon so a bit much, so will go back to the recipe, im not keen on chickpeas so ommited them, cant wait to try with chicken, and another time adding a few cumin seeds..served it with actifry chips!!!

grrrrr21's picture

very tasty, husband loved it in particular, will definately make again.

petefoxes's picture

I made this tonight just for myself - it's very nice indeed.

I split the pork steak down the middle to make it thinner, so the flavour of the marinade was absorbed a bit more, and I used a whole lemon because I like sharp citrus. I also put a bit of paprika on the pork before frying.

eleanormayo's picture

| think this dish has so much potential, but I have to say that the rosemary and lemon were slightly lost and I would be very rosemary heavy in the future.

tashynadarling's picture

I sliced the pork steak so I had 2 thinner steaks, rather than 1, just personal preference. I also substituted the chickpeas for haricot. Absolutely loved.

helenl04's picture

Made this last time with chicken breasts. Tonight with pork steaks...hope it is just as good.

I also only make it for two, and halve the chick peas and meat, but keep everything else the same. Would be too many chick peas for me, but I probably only have about 0.4 of the tin and give OH the rest. He hasn't complained, and has couscous with his as well!

peskypeeza's picture

This was fine for a healthy, quick tea but didn't blow us away. I have to agree with the first poster and there were way too many chickpeas! I really like chickpeas, but had to give up and leave some on my plate... the pork marinade was yummy though.

rossann's picture

really nice dish and very easy. Sprinkled some sichuan pepper on the pork with seasoning for the marinade and added two red birdseye chillis with the red onion - made it fresh and zingy tasting!
Will definitely add this to mid-week meals repertoire

kasiamaskill's picture

Lovely dish :) I served it with some rice.

scarer's picture

Made this for 2, halved everything except marinade which was fine.
Quite garlicy though and will halve this next time. Added mange tout to the chick peas which was good because they added a crunch to the final dish as the salad wilts slightly.

catshevlane's picture

Good tasty meal will do again.

anyarat's picture

It's look very nice. It be added to my restaurant soon...!

mangilaya's picture

Made this just for myself. Really loved the fresh taste but I added some cumin seeds to the marinade and freshly shopped mint through the salad leaves. The mint makes it taste more like summer!

lesley595's picture

I made this for the 2nd time last night. For two people I did 2 pork steaks and 1 tin of chickpeas but left the rest of the ingredients the same and it was lovely, agree with gemmarama very fresh and summery.

gemmarama's picture

I made this the other night for dinner. It was quick and delicious - really fresh and summery - although I am a fan of zesty flavours so had doubled the lemon. Couldn't agree less with the comment above - to feed four heartily I also had to double the chickpeas, salad and onions. A nice recipe though, and an interesting method that could be adapted to suit all kinds of meats and flavours.


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