Ingredients
For the salad:
| 1/4 cup | (55 ml) | lemon juice |
| 2 tbsp | olive oil | |
| 2 cloves | garlic (minced) | |
| to taste | salt and pepper | |
| a pinch | red pepper flakes | |
| 2 cups | (480 ml) | cooked chickpeas |
| 2 cups | (480 ml) | cooked quinoa |
| 1/4 cup | (55 ml) | finely chopped red onion |
| 1/4 cup | (55 ml) | finely chopped fresh parsley |
| 1/4 cup | (55 ml) | finely chopped mint leaves |
| 1/4 cup | (55 ml) | chopped pistachios |
| 1/4 cup | (55 ml) | crumbled feta cheese |
For the pork chops:
| 4 | 1" thick bone-in pork chops | |
| to taste | salt and pepper | |
| 1-2 tbsp | canola oil | |
| 2 tbsp | softened butter | |
| 1 tbsp | finely chopped parsley | |
| 3 cloves | minced garlic |
Directions
- In a large jar, add lemon juice, olive oil, garlic, salt, pepper and red pepper flakes. Cover and shake well. Add the chickpeas and stir to coat, then set aside for at least 10 minutes to marinate.
- In a large serving bowl, combine the quinoa, red onion, parsley and mint. Pour the chickpeas and marinating liquid over the quinoa mixture and toss well. Cover and refrigerate until ready to serve.
- Remove the pork chops from the fridge and allow them to come to room temperature, about 10 minutes. Dry them well with paper towels and season with salt and pepper.
- Heat a cast iron pan over medium-high heat. Using your hands, massage the oil into the chops, making sure all sides are coated. When the pan is hot, add the chops and allow to sear for 4-5 minutes, until a golden crust forms.
- While the chops cook, mix together the butter, parsley and garlic. Flip each pork chop and dollop the top with the butter mixture. Cook for another 2-3 minutes the internal temperature of the meat reaches 165 F.
- Remove the pork chops to rest on a platter tented with foil for about 8-10 minutes.
- When ready to serve, top the salad with pistachios and feta. Serve the pork chops alongside the salad and enjoy!