Pan-Seared Lemon Pork & Chickpeas
5min
10min
2
510
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Chef's Note
Thin-cut pork chops cook incredibly fast! Keep a close eye on them so they stay juicy, and use the flavorful pan drippings to coat the chickpeas and spinach.
Tags
Ingredients
12 oz thin-cut boneless pork chops
1.5 tsp lemon pepper seasoning
1.5 tbsp vegetable oil
15 oz canned chickpeas
1 cup frozen chopped spinach
1/2 tsp salt
Instructions
- 1
Thaw 1 cup frozen chopped spinach and squeeze it firmly with your hands over the sink to remove excess water.
- 2
Drain 15 ounces of canned chickpeas completely using a colander or the can lid.
- 3
Pat dry 12 ounces of thin-cut boneless pork chops with a paper towel. Season both sides of the pork chops evenly with 1 teaspoon lemon pepper seasoning and 1/2 teaspoon salt.
- 4
Heat 1.5 tablespoons vegetable oil in a large skillet over medium-high heat.
- 5
Add the seasoned pork chops to the hot skillet. Pan-fry for 2 to 3 minutes per side, until they are golden brown and cooked through. Transfer the pork chops to a plate to rest.
- 6
Reduce the skillet heat to medium. To the same skillet with the remaining pan juices, add the drained 15 ounces of canned chickpeas and the squeezed 1 cup of frozen chopped spinach.
- 7
Season the chickpeas and spinach with the remaining 1/2 teaspoon lemon pepper seasoning. Stir constantly for 3 minutes until warmed through and well combined.
- 8
Divide the chickpea and spinach mixture between two plates, top with the pan-seared pork chops, and serve immediately.
Nutrition Information (per serving)
510
47g
32g
20g
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