Posted in What's for Dinner Mom?

Irish Pork Chops with Chickpea Salad

Irish pork chops are lean, economical, super-tasty and above all versatile.  Take them in whatever direction you choose – warming comfort food in a mustard and honey cream sauce or in this case light and zingy in a zesty marinade served with a crunchy salad.
rish Pork Chops
At this time of year with busy schedules you can have the chops marinating overnight and all you’ll have to do is cook them and assemble the salad for a super quick and easy supper.  This recipe is from a ‘Food for Family and Friends’ brochure that Bord Bia (Irish Food Board) has out at the moment, you can also check out this and other delicious Irish Pork recipes over on the Bord Bia Website.
Feel free to make any substitutions you want to in the marinade – dried herbs if you don’t have fresh etc.  This would work equally well with Irish Lamb chops too.
Rosemary, Olive OIl, Garlic, Lemon MarinadeGarlic, Lemon, Rosemary marinade
Chickpea Salad
Serves 4
Marinade & Chops
You will need:
1 tbsp olive oil
2 tsp fresh rosemary
4 cloves garlic
half a lemon – zest and juice
4 Irish pork chops – boneless
Finely chop the fresh rosemary and mix with the olive oil and crushed garlic cloves along with the lemon juice and zest to make a marinade.
Pour the marinade over the chops and turn them over to cover both sides.  Leave to take on the flavours overnight in the fridge or for at least 15 minutes before using.
Heat a strong, non-stick frying pan over a medium heat and cook the chops for 3 to 4 minutes on each side – check that they are cooked through to the middle.
Chickpea Salad
You will need:
1 red onion
1 red pepper
225g tin chickpeas
mixed salad leaves
1 tbsp sherry vinegar (or red wine vinegar)
2 tbsp olive oil
Finely slice the red onion and red pepper and combine in a bowl with the salad leaves.
Drain and rinse the chickpeas and add to the salad
Mix the olive oil and vinegar together and pour over the salad, mixing it through the leaves.
Irish Pork ChopChickpea Salad 2
Til next time, Sheila