Lemon & rosemary pork with chickpea salad

Prep Time: 8 Mins

Cook Time: 12 Mins

Serves: 4 People

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

Method

  • 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.
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