One Pan Skinny Pork with Swiss Chard, Red Peppers and Chickpeas
Posted Aug 24 2011 12:43pm
This beautiful high-protein dinner was very filling and easy to prepare with moist pan-seared center cut pork and vegetables cooked in the same skillet pan. The vegetables chosen were an excellent pairing with the pork, and the sautéed chickpeas in olive oil was quite a hit.
One Pan Skinny Pork with Swiss Chard, Red Peppers and Chickpeas Recipe:
Thin-sliced center cut pork
Seasoning: Black pepper and/or Rosemary
2 tablespoons Olive Oil
Swiss chard, stems discarded and torn in bite-size pieces
Canned Chickpeas, rinsed and drained
Roasted Red Pepper from a jar, rinsed, drained and sliced
Heat olive oil in a large skillet over medium-high heat
Add Swiss chard, red peppers and chickpeas and sauté several minutes
Push vegetables to side of pan
Add peppered pork and cook 2 minutes each side
As soon as pink in the pork’s middle is gone, remove from heat to maintain moistness.
Serve with sautéed vegetables and chickpeas on top
Add a crackle of sea salt and enjoy!
Hints: Always rinse off any canned vegetables or beans to remove the salt! Check the ingredients, too. My roasted red peppers are contained in water, not oil, so read carefully.