Ingredients
For the salad:
¼ cup lemon juice
2 tbsp olive oil
2 garlic cloves minced
salt and pepper to taste
Pinch of red pepper flakes
2 cups canned chickpeas
2 cups cooked quinoa
¼ cup red onion finely chopped
¼ cup fresh parsley finely chopped
¼ cup mint leaves finely chopped
¼ cup pistachios chopped
¼ cup feta cheese crumbled
For the pork chops:
4 1 inch thick bone-in pork chops
salt and pepper to taste
1-2 tbsp canola oil
2 tbsp butter softened
1 tbsp parsley finely chopped
3 garlic cloves minced
Directions
- In a large jar, add lemon juice, olive oil, garlic, salt, pepper and red pepper flakes. Cover and shake well. Add the chickpeas and stir to coat, then set aside for at least 10 minutes to marinate.
- In a large serving bowl, combine the quinoa, red onion, parsley and mint. Pour the chickpeas and marinating liquid over the quinoa mixture and toss well. Cover and refrigerate until ready to serve.
- Remove the pork chops from the fridge and allow them to come to room temperature, about 10 minutes. Dry them well with paper towels and season with salt and pepper.
- Heat a cast iron pan over medium-high heat. Using your hands, massage the oil into the chops, making sure all sides are coated. When the pan is hot, add the chops and allow to sear for 4-5 minutes, until a golden crust forms.
- While the chops cook, mix together the butter, parsley and garlic. Flip each pork chop and dollop the top with the butter mixture. Cook for another 2-3 minutes the internal temperature of the meat reaches 165 F.
- Remove the pork chops to rest on a platter tented with foil for about 8-10 minutes.
- When ready to serve, top the salad with pistachios and feta. Serve the pork chops alongside the salad and enjoy!
Servings 4
Prep Time 20 Minutes
Cook Time 10 Minutes
Recipe and photo compliments Alberta Pork
albertapork.com/community-hub/recipes
