Super quick and tasty meal.

Serves 2


1/2 tbsp oilve oil

1 tsp fresh rosemary, finely chopped

2 cloves of garlic, crushed

Juice & zest 1/2 lemon

2 boneless pork chops, fat trimmed

1/2 red onion, finely sliced

1 tbsp sherry vinegar

200g (1/2 can) chickpeas, rinsed and drained

100g bag mixed salad leaves



1. Mix the oil, rosemary, garlic, lemon juice and zest in a bowl. Add the pork, make sure the pork is coated with the marinade. Marinate in the fridge for at least 30 mins.

2. Heat a non-stick frying pan. Shake off any excess marinade from the pork and cook in the pan for 3 – 4 mins each side, or until cooked. Reserve the marinade until later. Once the pork has cooked, remove from the pan and rest on a plate while you make the salad.

3. Pour the reserved marinade into the pan along with the red onion. Cook over a high heat for 1 min. Add the vinegar plus 2 tbsp water and allow to bubble away for 1 min, until the onion has softened. Stir through the chickpeas and any resting juices from the pork. 

4. Put the salad leaves in a bowl, them add the contents of the pan and gently toss. Serve up with salad with the pork.