Time: 35 min.
Complexity: easily
Servings: 4

Oven-baked pork loin with rosemary, garlic, and chickpeas - a detailed recipe.

Ingredients:

• 4 natural pork cutlets on the bone (center cut from the back of the carcass) (2-3 cm thick, 280 g each)
• 1/4 cup olive oil
• 1 teaspoon finely chopped rosemary
• 1 teaspoon finely grated lemon zest
• 1 can chickpeas (approx. 540g), drained and rinsed
• 6 cloves garlic, minced
• 1/2 cup chopped roasted bell pepper
• 1/3 cup chicken broth
• Chopped parsley, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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pork, chickpeas, lemon zest, chili pepper, rosemary, garlic, parsley

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Preparation:

Step 1
• Preheat the grill to 350°F. Toss the pork loin with 1 tablespoon of olive oil, chopped rosemary, and grated lemon zest on a baking sheet; season generously with salt and pepper. You can coat the loin in breading from chips.
  
  Combine the chickpeas, garlic, roasted red pepper, and rosemary sprigs with the remaining 3 tablespoons of olive oil, 1/2 teaspoon of salt, and a few pinches of ground pepper. Sprinkle this mixture around the pork chops. Pour the chicken broth over the chickpea mixture.
Step 2
• Grill the pork loin in the oven, stirring the chickpea mixture and rotating the pan halfway through, until a thermometer reads 140°F (60°C), 10 to 12 minutes. Sprinkle with parsley when serving.

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