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
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
- 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.
- 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.
- 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.