Name: Lemon & rosemary pork with chickpea salad
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Yield: 4
Cuisine: British
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

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Lemon & rosemary pork with chickpea salad

Lemon & rosemary pork with chickpea salad

Good Food team

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Serves 4

Easy

Prep: 8 mins

Cook: 12 mins

Plus marinating if you have time

A star rating of 4.3 out of 5.27 ratingsRate

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

Healthy

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A star rating of 4.7 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal396
fat17g
saturates3g
carbs23g
sugars3g
fibre6g
protein40g
salt0.9g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, July 2010

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A star rating of 4.3 out of 5.27 ratings

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