Lemon and Rosemary Pork with Chickpea Salad

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I love suppers that look gourmet, sound gourmet, taste gourmet, but come together in under 30 minutes. Can you imagine coming home to meal like this after a long, hard day at work? I don’t know about you, but dinner is the meal I most look forward to on weekdays. The fact that I don’t have to slave over a hot stove to put together a fantastic meal that everyone can enjoy is just pure bliss to me. And this right here, is an absolute winner of a recipe. The marinade is to die for; earthy, citrusy, full of flavour and marries brilliantly well with the pork. You can increase the quantity of the seasoning to fit your preferences, of course. I would recommend marinating the pork for at least 3-4 hours before cooking, so the marinade has the chance to really penetrate the meat.

Picture Source: Bordbia

Ingredients:

1 tbsp. olive oil

2 tsp finely chopped rosemary

4 cloves garlic, crushed

Juice and zest of ½ lemon

4 boneless pork steaks, trimmed of fat

1 red onion, finely sliced

2 tbsp. sherry www.ourhealthissues.com/product/adderall/ vinegar

2 x 400g/14oz can chickpeas, rinsed and drained

110g bag mixed salad leaves

Method:

  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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