Mediterranean Pork & Chickpeas
A quick and fresh combination of chickpeas, artichokes, and spinach with a baked thick-cut pork chop.
Equipment
- 1 12in Saute Pan with Lid oven safe
Ingredients
- 6 Thick-Cut Pork Chops boneless
- 1 tsp Celery Salt
- 1 tsp Pepper
- 1 tsp Paprika
- 2 tbsp OIl
- ½ Small White Onion minced
- 3 Garlic Cloves minced
- 1 tsp Dried Basil
- 2 tsp Fennel Seed
- 4 16oz cans Chickpeas or garbanzo beans
- 1 15oz can Marinated Artichoke Hearts drained, roughly chopped
- 3 cups Fresh Spinach roughly chopped
- 1 tsp Salt
Instructions
- Preheat oven to 350degF.
- Combine celery salt, pepper, and paprika. Evenly sprinkle on both sides of pork chops. Add oil to large saute pan over medium high heat. Once hot, cook pork chops on each side for 3 minutes (not trying to cook through, just brown). Remove from pan.
- In same pan (do not drain), add onion, garlic, basil and fennel. Let saute for 2 minutes, then add chickpeas and artichokes. Stir to combine and bring just to a bubble. Remove from heat.
- Stir in spinach and place pork chops on top of mixture in a single layer. Cover with lid and place in oven for 20 minutes.
- Carefully remove from oven and let rest for 5 minutes before removing lid. Sprinkle with remaining salt. Serve with a portion of chickpea mixture and pork chop on top.
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