Celebrate the flavours of spring with this fresh and vibrant meal that brings comfort and brightness to your plate. Tender, juicy pork chops sizzled in garlic butter are the perfect match for a zesty lemon chickpea and quinoa salad bursting with herbs, feta, and a satisfying crunch from pistachios. Whether you’re hosting a backyard BBQ or looking for a simple, wholesome weeknight dinner, this dish delivers on flavour, freshness, and feel-good vibes.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Garlic Butter Pork Chops with Lemon Chickpea Salad
Ingredients
For the salad:
- ¼ cup lemon juice
- 2 tbsp olive oil
- 2 garlic cloves minced
- Salt and pepper to taste
- Pinch of red pepper flakes
- 2 cups cooked chickpeas
- 2 cups cooked quinoa
- ¼ cup finely chopped red onion
- ¼ cup finely chopped fresh parsley
- ¼ cup finely chopped mint leaves
- ¼ cup chopped pistachios
- ¼ cup crumbled feta cheese
For the pork chops:
- 4 pork chops thick bone-in
- Salt and pepper to taste
- 1-2 Tbsp canola oil
- 2 Tbsp butter softened
- 1 Tbsp parsley finely chopped
- 3 garlic cloves minced
Method
- In a large jar, add lemon juice, olive oil, garlic, salt, pepper and red pepper flakes. Cover and shake well. Add the chickpeas and stir to coat, then set aside for at least 10 minutes to marinate.
- In a large serving bowl, combine the quinoa, red onion, parsley and mint. Pour the chickpeas and marinating liquid over the quinoa mixture and toss well. Cover and refrigerate until ready to serve.
- Remove the pork chops from the fridge and allow them to come to room temperature, about 10 minutes. Dry them well with paper towels and season with salt and pepper.
- Heat a cast iron pan over medium-high heat. Using your hands, massage the oil into the chops, making sure all sides are coated. When the pan is hot, add the chops and allow to sear for 4-5 minutes, until a golden crust forms.
- While the chops cook, mix together the butter, parsley and garlic. Flip each pork chop and dollop the top with the butter mixture. Cook for another 2-3 minutes the internal temperature of the meat reaches 165 F.
- Remove the pork chops to rest on a platter tented with foil for about 8-10 minutes.
- When ready to serve, top the salad with pistachios and feta. Serve the pork chops alongside the salad and enjoy!
