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Lemon & rosemary pork with chickpea salad

Lemon & rosemary pork with chickpea salad

A star rating of 4.3 out of 5.24 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating if you have time
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: per serving
low insalt0.9g


  • 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


  • 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

Goes well with


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A star rating of 4.3 out of 5.24 ratings

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