Pork chops with sweet and sour chickpeas
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 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
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.
