Seared Pork Steaks with Harissa Chickpeas
This recipe uses two of my favourite (and very underrated!) ingredients - the pork chop and a humble tin of chickpeas. I've said it before and I'll say it again, we don't eat enough pork in this country! And it's a crying shame because we have some of the best pig farmers in the world.
The meat is juicy, the fat is crispy and it's high in protein too. I like to serve this for lunch as it is but you can make a main meal of it by adding some bread or potatoes. Harissa paste does all the heavy lifting in the sauce with it's subtle spice and aromatic flavour. If you can't get hold it though, don't worry! Just use a teaspoon of ground cumin, coriander and cayenne with an extra drizzle of oil instead.
Seared Pork Steaks with Harissa Chickpeas
Serves 2
oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 tbsp harissa
400g tin of chickpeas, drained and rinsed
250ml veg or chicken stock
2 pork chops (ideally bone in)
large handful of baby spinach
sea salt and freshly ground black pepper
Heat a small drizzle of oil in a large frying pan and add the onion with a pinch of salt. Cook gently for 5-10 minutes or until soft, adding a little water if it catches. Add the garlic and cook for a minute, until fragrant.
Add the harissa and chickpeas to the frying pan, stirring until fully coated. Pour in the stock and simmer gently for 15 minutes.
Meanwhile, heat a smaller frying pan over a high heat and rub the pork chops all over with 1 tsp of oil and season well on both sides. Start by searing the chops on the edge where the fat is then lie down in the pan and cook for 2-3 minutes on each side. Remove from the pan and rest under foil for 10 minutes.
Stir the spinach through the chickpeas with a good pinch of salt and pepper and any resting juices from the pork. Divide between two plates or shallow bowls. Sit the pork on top and serve.
The meat is juicy, the fat is crispy and it's high in protein too. I like to serve this for lunch as it is but you can make a main meal of it by adding some bread or potatoes. Harissa paste does all the heavy lifting in the sauce with it's subtle spice and aromatic flavour. If you can't get hold it though, don't worry! Just use a teaspoon of ground cumin, coriander and cayenne with an extra drizzle of oil instead.
Seared Pork Steaks with Harissa Chickpeas
Serves 2
oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 tbsp harissa
400g tin of chickpeas, drained and rinsed
250ml veg or chicken stock
2 pork chops (ideally bone in)
large handful of baby spinach
sea salt and freshly ground black pepper
Heat a small drizzle of oil in a large frying pan and add the onion with a pinch of salt. Cook gently for 5-10 minutes or until soft, adding a little water if it catches. Add the garlic and cook for a minute, until fragrant.
Add the harissa and chickpeas to the frying pan, stirring until fully coated. Pour in the stock and simmer gently for 15 minutes.
Meanwhile, heat a smaller frying pan over a high heat and rub the pork chops all over with 1 tsp of oil and season well on both sides. Start by searing the chops on the edge where the fat is then lie down in the pan and cook for 2-3 minutes on each side. Remove from the pan and rest under foil for 10 minutes.
Stir the spinach through the chickpeas with a good pinch of salt and pepper and any resting juices from the pork. Divide between two plates or shallow bowls. Sit the pork on top and serve.
Comments
Post a Comment