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Spice-Rubbed Pork Chops with Chickpea Simmer

By The Canadian Living Test Kitchen

Tested till perfect

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Spice-Rubbed Pork Chops with Chickpea Simmer

Spice-Rubbed Pork Chops with Chickpea Simmer
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

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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 mg
% RDI: -
calcium 20
iron 49
vit A 54
vit C 72
folate 71

More great recipes from this menu:

Pork chops for dinner? Give 'em a kick with a zesty blend of spices.

Ingredients

  • 2 tbsp minced fresh parsley
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 cloves garlic, minced
  • 4 pork loin centre chops, (about 1-3/4 lb/875 g)
  • 1 tbsp vegetable oil
  • Chickpea Simmer:
  • 1 tbsp vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 pinch hot pepper flakes
  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1 can (28 oz/796 mL) diced tomatoes
  • 4 cups 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.

More pork chop recipes:

Source : Canadian Living Magazine: February 2005

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