Rosemary Garlic Pork Chops With Chickpeas Recipes

ROSEMARY AND GARLIC SIMMERED PORK CHOPS

Rosemary and Garlic Simmered Pork Chops image

I was looking for something easy and tasty to make with the remaining ingredients in my apartment and this is what I came up with.

Provided by Jen

Categories Main Dish Recipes Pork Pork Chop Recipes Braised

Time 55m

Yield 4

Number Of Ingredients 7

Ingredients

2 teaspoons dried rosemary
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons butter
4 (6 ounce) boneless center-cut pork loin chops, trimmed of fat
2 cloves garlic, chopped
1 cup low-sodium beef broth

Steps:

In a small bowl, combine rosemary, ground pepper, and salt; rub rosemary mixture on pork chops.
Melt butter in a large skillet over medium-high heat; stir the garlic into the melted butter, then place the pork chops in the skillet. Cook the pork chops 3 to 5 minutes per side, or until golden brown.
Turn the heat down to low, pour in the beef broth, and simmer for 35 to 45 minutes, or until pork chops are fully cooked and meat thermometer inserted into thickest chop reads 145 degrees F (63 degrees C).

Nutrition Facts : Calories 222.6 calories, Carbohydrate 1.4 g, Cholesterol 68 mg, Fat 13.8 g, Fiber 0.4 g, Protein 22.2 g, SaturatedFat 6.7 g, Sodium 380.8 mg, Sugar 0.3 g

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

Categories Dinner, Main course

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

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