Lean pork chops are great for a fast, delicious meal. Marinate them in a spicy seasoning with fresh rosemary and serve with creamy mash and fresh peas.
- 4 large pork chops
- 2tbsp virgin olive oil
- 1tbsp piri-piri seasoning
- Few fresh rosemary sprigs
- 2 garlic cloves, peeled
- 200g (7oz) baby spinach leaves, washed
- 400g (14oz) can chickpeas, drained and rinsed
- Lemon wedges, to serve
With a sharp knife, trim the excess fat from the pork chops, especially where it runs along the bone. Place in a shallow dish. Mix together 1tbsp of the olive oil with the piri-piri seasoning and rosemary sprigs and brush over the chops. Cover and marinate for 30 mins.
Heat a large non-stick frying pan until it’s very hot, then add the chops. Cook over a medium heat for 4-5 mins on each side until golden and cooked through. Remove chops from the pan, cover and keep warm. Wipe the pan out with some kitchen paper and add the rest of the olive oil.
Crush the garlic cloves and add to the hot oil with the spinach leaves. Sauté for 2-3 mins until the spinach leaves have just wilted. Add the chickpeas and cook for a further 2-3 mins. Season to taste. Arrange the pork chops on top and serve with lemon wedges.
We’ve used this recipe in our credit crunch meal planner. Click here to go back to week two of the planner.
When buying pork chops, look for cuts with a very small amount of fat on the outside and with firm, greyish-pink meat. For best flavor and tenderness, it should have a small amount of marbling.