Try these pork chops with chickpeas, then check out our baked pork chops, pork chops in cider, soy-glazed pork chops and more pork chop recipes.


  • olive oil
  • 1 red onion, halved and thinly sliced
  • 2 tbsp red wine vinegar
  • 1 tsp sugar
  • 100ml chicken stock
  • 400g tin chickpeas
  • a small handful, flat-leaf parsley, chopped
  • 2 pork chops


  • 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.


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