Ingredients
- olive oil
- red onion 1, halved and thinly sliced
- red wine vinegar 2 tbsp
- sugar 1 tsp
- chicken stock 100ml
- chickpeas 400g tin
- flat-leaf parsley a small handful,, chopped
- pork chops 2
Method
-
Step 1
Heat 1 tbsp olive oil and cook the onion in a big pinch of salt until really soft (about 10 minutes). Add the vinegar, sugar and a splash of stock and simmer for 3 minutes.
-
Step 2
Stir in the chickpeas until heated through, then roughly smash them with the back of a fork. Season then stir through the parsley.
-
Step 3
Heat a griddle or frying pan to hot and season the chops well. Hold the chop with tongs, fat-side down in the pan first, to render it and crisp up, then griddle or fry for 5-7 minutes on each side, until cooked through.
Rest for 3-4 minutes, covered in foil, then stir any juices into the chickpeas and serve.
Nutritional Information
- Kcals 553
- Fat 27.9g
- Saturates 7.9g
- Carbs 26.2g
- Sugars 6.9g
- Fibre 8.4g
- Protein 45g
- Salt 0.8g
