LEMON & ROSEMARY PORK WITH CHICKPEA SALAD

Lemon & rosemary pork with chickpea salad image

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

Provided by Good Food team

Time 20m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 396 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 0.9 milligram of sodium