Spiced Pork Chops with Peas

Fat Chops and Peas

I dunno about you but when the sun shines my attitude in the kitchen changes dramatically – maybe it’s because I ‘think’ I have an ethereal link with my fridge (!?!) whatever the case might be I am now confident I have S.A.D.K.E. (Seasonal Adjustment Disorder Kitchen Edition) – right, so I might have invented that, but you get the drift?

These fat, bone in chops, cut specially for me by my Butcher Declan Fox were picked up in the rain and were destined for a rich onion gravy and some buttered mash…then the sun hit and my fridge told me to re-think the Autumnal strategy, which I did – I don’t argue with my fridge (have you seen it!!)

These chops are literally tomahawk cut – long bone left in which adds a bit to the flavor but more to the look and the practical ie you don’t need a knife and fork, lift by the bone and devour. The dish is North African/Middle Eastern in its approach but if you don’t dig pork swap out for lamb……

WHAT YOU NEED – serving 2

2 Bone in Pork Chops

2 tps cumin

2 tps sweet paprika

1 tps coriander powder

1 tps sumac

1 tps cracked black pepper

Salt to season

Olive oil

For the Chickpeas

1 tins of chickpeas

2 tps of sun-dried tomato paste

Chopped parsley

Juice of 1/2 a lemon

1 tbs Greek style yogurt

Salt and pepper to taste

1 garlic clove minced

1 tps sweet paprika

2-3 lugs of olive oil

STEP1: This is optional, but I leave these bad lads to marinate for at least 24 hours but a good 60 minutes is fine. Kick off by making a spice paste, a few good lugs of olive oil mixed with the cumin, paprika, sumac, coriander and pepper. Paint this all over the chops and leave for as long as you can manage without exploding!

STEP2: Just before cooking, season the chops really well with salt flakes then roast in a roasting tin for about 20-30 minutes at 200c – keep an eye on this and cut into the meat to ensure exact cooking, a slight blush in colour is perfectly fine.

STEP3: Now – I like fat – but if you want a really crispy fat rind on these then I recommend frying the fat side of the chops only l before proceeding with the roasting….but not me I really like the buttery fat 🙂

STEP4: Next up is the Chickpeas – as the porkers roast drain the chickpeas and mix well with the rest of the ingredients listed above – done and dusted.

Serve the chops with the chickpeas and a good salad…keep the bones, you’ll be able to fend off burglars with them!








6 thoughts on “Spiced Pork Chops with Peas

  1. Believe it or no, I got the Wife to pick up a couple of these today, from Declan, for tomorrow’s dinner. I plan a rich pork and white wine deglazing, with mash, I think. Yours look pretty fine indeed.

  2. Yummm! It’s funny in the States “peas” are those tiny green round things though. And most stores here the cans are labeled Garbanzo Beans (I guess not to confuse them with peas???) But yes, some store cans do have labels that call them Chickpeas 🙂

    1. yeah – same in Ireland – the traditional garden ‘Pea’ is just that – small, green and round – but these bad boys are Chickpeas – commonly used to make houmous…but I lash them into everything 🙂

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