Spice-Rubbed Pork Chops with Chickpea Simmer
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 455 |
| pro | 36 g |
| total fat | 18 g |
| sat. fat | 4 g |
| carb | 40 g |
| fibre | 8 g |
| chol | 77 mg |
| sodium | 1.253 mg |
| % RDI: | - |
| calcium | 20% |
| iron | 49% |
| vit A | 54% |
| vit C | 72% |
| folate | 71% |
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2 tbsp (25 mL) minced fresh parsley
1 tbsp (15 mL) each ground cumin and coriander
1/2 tsp (2 mL) each salt and pepper
2 cloves garlic, minced
4 pork loin centre chops (about 1-3/4 lb/875 g)
1 tbsp (15 mL) vegetable oil
Chickpea Simmer:
1 tbsp )15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
Pinch hot pepper flakes
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1 can (28 oz/796 mL) diced tomatoes
4 cups (1 L) packed fresh spinach, trimmed
Preparation:
Chickpea Simmer: In large skillet, heat oil over medium heat; fry onion, garlic, salt, pepper and hot pepper flakes until softened, 3 minutes. Add chickpeas and tomatoes; bring to boil. Reduce heat to medium; simmer until spatula drawn across bottom leaves space that does not fill in, 20 minutes. Stir in spinach.
Meanwhile, combine parsley, cumin, coriander, salt, pepper and garlic; rub all over chops. In nonstick skillet, heat oil over medium-high heat; fry chops, turning once, until just a hint of pink remains, 10 minutes. Serve with chickpea mixture.
Additional Information
Source
Canadian Living Magazine: February 2005
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