Spice Rubbed Pork Chops with Chickpea Simmer
Elevate your weeknight dinner game with these flavorful Spice Rubbed Pork Chops with Chickpea Simmer. Perfectly seared bone-in pork chops are coated in a bold spice blend featuring paprika, cumin, and chili powder, creating a smoky, aromatic crust. They’re nestled into a hearty skillet of tender chickpeas simmered with diced tomatoes, onions, and warming spices like turmeric and coriander, creating a comforting, protein-packed meal. This one-pan recipe is as easy as it is satisfying, with only 15 minutes of prep and a total cook time of 30 minutes. Serve with a sprinkle of fresh parsley and optional lemon wedges for a zesty finish that balances the rich flavors. Ideal for busy weeknights or an impressive yet simple dinner, this dish combines wholesome ingredients and bold Middle Eastern-inspired flavors into a deliciously balanced meal.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 4 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 15-ounce cans canned chickpeas
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 15-ounce can diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 2 tablespoons fresh parsley, chopped
- 4 pieces lemon wedges (optional)
Instructions
In a small bowl, combine paprika, ground cumin, chili powder, garlic powder, kosher salt, and black pepper to create the spice rub.
Pat the pork chops dry with paper towels, then coat them with 2 tablespoons of olive oil. Rub the spice mixture evenly onto both sides of the pork chops.
Heat a large skillet or grill pan over medium-high heat. Sear the pork chops for 3-4 minutes on each side until deeply browned. Remove from the skillet and set aside. (They will finish cooking later.)
Reduce the heat to medium and add the remaining 2 tablespoons of olive oil to the skillet. Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, ground coriander, and turmeric, cooking for another 30 seconds until fragrant.
Add the chickpeas (drained and rinsed), diced tomatoes, and vegetable broth to the skillet. Stir to combine and bring the mixture to a simmer.
Return the pork chops to the skillet, nestling them into the chickpea mixture. Cover with a lid and simmer on low heat for 10-12 minutes, or until the pork reaches an internal temperature of 145°F (63°C) and is cooked through.
Sprinkle the dish with chopped fresh parsley before serving. Serve the pork chops with the chickpea mixture spooned over the top. Optionally, serve with lemon wedges for added brightness.
Nutrition Facts
Calories |
3316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.5 g | 235% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 4396 mg | 191% | |
| Total Carbohydrate | 173.6 g | 63% | |
| Dietary Fiber | 50.3 g | 180% | |
| Total Sugars | 42.3 g | ||
| Protein | 236.1 g | 472% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 673 mg | 52% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 5489 mg | 117% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
