Pork With Peppers and Chickpeas Recipe

Name: Pork With Peppers and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons smoked Spanish paprika; Salt and ground black pepper; 2 ounces smoked slab bacon, diced; 1 boneless pork loin, about 1 1/2 pounds, cut in half; 1 red bell pepper, cored, seeded and slivered; 1 green bell pepper, cored, seeded and slivered; 1 medium-size onion, peeled and slivered; 4 large cloves garlic, peeled and slivered; 1 teaspoon dried marjoram; 2 cups canned chickpeas, rinsed; 1 cup chicken stock; 1 tablespoon sherry vinegar

Servings: persons

1 1/2 teaspoons smoked Spanish paprika
Salt and ground black pepper
2 ounces smoked slab bacon, diced
1 boneless pork loin, about 1 1/2 pounds, cut in half
1 red bell pepper, cored, seeded and slivered
1 green bell pepper, cored, seeded and slivered
1 medium-size onion, peeled and slivered
4 large cloves garlic, peeled and slivered
1 teaspoon dried marjoram
2 cups canned chickpeas, rinsed
1 cup chicken stock
1 tablespoon sherry vinegar

1
Mix 1 teaspoon paprika with salt and pepper to taste and rub all over meat.
2
Set aside.
3
Place bacon in a 3- to 4-quart casserole over medium-high heat and sizzle until lightly browned.
4
Remove.
5
Place pork in casserole and briefly brown on all sides.
6
Remove.
7
Reduce heat to low.
8
Add peppers, onion and garlic and saute until soft.
9
Return bacon to pan, add remaining 1/2 teaspoon paprika and cook, stirring, for a minute.
10
Stir in marjoram, chickpeas and stock.
11
Simmer, covered, about 30 minutes, until sauce has reduced and intensified.
12
Stir in vinegar.
13
Put pork in casserole, baste with sauce, cover and cook about 20 minutes, until done just shy of medium (an instant-read thermometer should register 130 degrees in the center of the meat; the temperature will increase as the meat rests).
14
Remove pan from heat and season with salt and pepper.
15
Leave casserole covered for 10 minutes.
16
To serve, slice meat in medallions about 1/2-inch thick, arrange on a platter and spoon sauce around meat.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 teaspoons smoked Spanish paprika, Salt and ground black pepper, 2 ounces smoked slab bacon, diced, 1 boneless pork loin, about 1 1/2 pounds, cut in half, and more.

Yes, Pork With Peppers and Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork With Peppers and Chickpeas

How did you like this recipe?

Frequently Asked Questions