Chickpea and Chard Pork Loin
Mon 11 August 2025
Chickpea Chard Pork
Small pork loin (about ~1lb)
1 jar roasted, peeled red pepper in brine
1 large bunch rainbow chard
1 heaped teaspon fennel seeds
1 can or jar of chickpeas
Put a cast iron pan on high heat. Seaon the pork loin with salt and pepper, then place in the hot pan with about 1 Tbl of oil. Sear for about 5 minutes and then turn halfway to sear the other side.
Meanwhile, drain the red peppers and dice into 1/2" chunks. Trim the center ribs from the Chard then finely slice chard, stalks and leaves.
Remove the pork after it has browned. Add the fennel seeds to the pork fat for about 30 seconds. Then add the peppers and chard and fry an additional 2 minutes. Now pour in the chickpeas and their juice, stir and bring back to a boil.
Sit the pork back in and make sure it can touch the base of the pan, pour over any resting juices. Reduce heat to medium and simmer covered for about 12 minutes until the pork is cooked through.
Rest the pork for about 2-5 minutes and then slice the pork. Season the chickpea mix with salt and pepper to taste and drizzle with a bit of red wine vinegar and olive oil.
Plate the chickpea, pepper mixture and top with pork slices.
A great weeknight, low carb dinner. Easy to make.
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