Lemon & rosemary pork with chickpea salad

Lemon & rosemary pork with chickpea salad

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(24 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…

  • 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, questions and tips

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14th Aug, 2016
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.
11th Jan, 2013
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.
9th Aug, 2012
Easy and delicious - didn't have sherry vinegar so used cider vinegar instead. Will definitely do it again.
13th Jul, 2012
The pork is lovely, but as neither myself nor my boyfriend like chickpeas we substituted them for croutons. Weird, but it worked!
6th Mar, 2012
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
23rd Aug, 2011
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!!!
19th Jun, 2011
very tasty, husband loved it in particular, will definately make again.
12th Apr, 2011
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.
15th Jan, 2011
| 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.
10th Jan, 2011
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.


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