Spice-Rubbed Pork Chops With Chickpea Simmer

I remember the first time I made this dish. It was a chilly autumn evening, the kind where the leaves were swirling outside the window, and the scent of woodsmoke was in the air. I was looking for something comforting and hearty, and this recipe, with its warm spices and vibrant vegetables, was exactly what I needed. The aroma of the pork chops sizzling in the pan, mingling with the savory chickpeas, filled the kitchen with a comforting promise, and the first bite was pure bliss. It’s a dish that has become a staple in my household, a reminder of cozy nights and delicious flavors.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Gluten-Free

Ingredients

For the Spice Rub:

• 2 tablespoons fresh parsley, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 cloves garlic, minced

For the Pork Chops:

• 4 center-cut pork loin chops (about 1 ¾ lbs)
• 1 tablespoon vegetable oil

For the Chickpea Simmer:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 pinch hot pepper flakes
• 1 (19 ounce) can chickpeas, drained and rinsed
• 1 (28 ounce) can diced tomatoes
• 4 cups packed fresh spinach, trimmed

Equipment Needed

• Large skillet
• Nonstick skillet

Instructions

1. Prepare the Chickpea Simmer: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat.
2. Sauté Aromatics: Add the chopped onion, minced garlic, salt, pepper, and hot pepper flakes to the skillet. Fry until the onion is softened, about 3 minutes. Make sure to stir frequently to prevent the garlic from burning.
3. Add Chickpeas and Tomatoes: Stir in the drained and rinsed chickpeas and the can of diced tomatoes.
4. Simmer: Bring the mixture to a boil. Then, reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld together.
5. Incorporate Spinach: Stir in the packed fresh spinach. The spinach will wilt quickly as it cooks in the simmering liquid.
6. Prepare the Spice Rub: While the chickpea simmer is cooking, in a small bowl, combine the minced fresh parsley, ground cumin, ground coriander, salt, pepper, and minced garlic.
7. Season the Pork Chops: Generously rub the spice mixture all over both sides of the pork loin chops, ensuring they are evenly coated.
8. Cook the Pork Chops: In a nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
9. Sear the Pork Chops: Carefully place the spiced pork chops in the hot skillet. Fry the chops for about 10 minutes, flipping them halfway through, until they are cooked through and have a nice sear on both sides. The internal temperature of the pork should reach 145°F (63°C) for safe consumption. Use a meat thermometer to check for doneness.
10. Serve: Serve the spice-rubbed pork chops immediately with a generous portion of the warm chickpea simmer.

Expert Tips & Tricks

• Spice it Up: Adjust the amount of hot pepper flakes in the chickpea simmer to your preferred level of spiciness. A pinch adds a subtle warmth, but you can add more for a bolder kick.
• Perfect Sear: To get a really good sear on the pork chops, make sure your skillet is properly heated before adding the chops. You should hear a sizzle as soon as the pork hits the pan.
• Resting Time: Allow the pork chops to rest for a few minutes after cooking before serving. This helps the juices redistribute, resulting in a more tender and flavorful chop. Tent loosely with foil to keep warm while resting.
• Make-Ahead Simmer: The chickpea simmer can be made ahead of time and reheated when you’re ready to cook the pork chops. This is a great way to save time on busy weeknights.
• Fresh Herbs: If you don’t have fresh parsley, you can substitute dried parsley, but use about half the amount as the flavor will be more concentrated.

Serving & Storage Suggestions

Serve the spice-rubbed pork chops immediately, ladling the chickpea simmer generously over the top. A dollop of plain yogurt or a squeeze of lemon juice can add a bright, fresh contrast to the rich flavors. For a complete meal, consider adding a side of couscous or quinoa.

Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 3 days. To reheat, gently warm the chickpea simmer in a saucepan over medium heat, and reheat the pork chops in the oven or microwave until heated through. Be careful not to overcook the pork chops during reheating, as they can become dry. Freezing is not recommended as the texture of the spinach may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	866.3 kcal	N/A
Calories from Fat	236 g	27%
Total Fat	26.3 g	40%
Saturated Fat	6.2 g	30%
Cholesterol	313 mg	104%
Sodium	1286.5 mg	53%
Total Carbohydrate	44.7 g	14%
Dietary Fiber	10.4 g	41%
Sugars	6.6 g	26%
Protein	110.1 g	220%

Variations & Substitutions

• Lamb Chops: Substitute lamb chops for pork chops for a richer, more gamey flavor.
• Vegetarian Option: Replace the pork chops with grilled halloumi cheese or firm tofu for a vegetarian version.
• Different Greens: If you don’t have spinach, you can use kale or Swiss chard in the chickpea simmer. Be sure to remove the tough stems from kale and chard before adding them to the skillet.
• Add Some Heat: For extra heat, add a finely chopped jalapeño pepper to the chickpea simmer along with the onion and garlic.
• Lemon Zest: Add the zest of one lemon to the spice rub for a bright, citrusy note.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh parsley?
A: Yes, you can substitute dried parsley for fresh. Use about half the amount, as dried herbs have a more concentrated flavor.

Q: How do I know when the pork chops are cooked through?
A: The internal temperature of the pork should reach 145°F (63°C). Use a meat thermometer to check for doneness.

Q: Can I make the chickpea simmer ahead of time?
A: Absolutely! The chickpea simmer can be made a day or two in advance and stored in the refrigerator. This is a great way to save time on busy weeknights.

Q: What can I serve with this dish?
A: This dish pairs well with couscous, quinoa, rice, or a simple side salad.

Q: Can I freeze the leftovers?
A: Freezing is not recommended as the texture of the spinach may change after thawing. However, the flavor will still be good.

Final Thoughts

I hope you’ll give this Spice-Rubbed Pork Chops with Chickpea Simmer recipe a try. It’s a simple yet satisfying dish that’s perfect for a cozy weeknight dinner or a casual gathering with friends. Don’t be afraid to experiment with the spices and adjust the flavors to your liking. And if you do make it, I’d love to hear what you think! Share your feedback and any variations you try – happy cooking!