News article, 31. March 2022

Chickpea chops with refreshing melon salad

Recipe of the month.

by Betina Repstock

for 2

Chickpea chops

2 pork neck chops, approx. 2 cm thick, approx. 150g each
½ can chickpeas, 120g drained weight
½ dl natural yoghurt 0.5 % fat
1 tsp dried herbs, e.g. herbs de Provence
½ tsp salt
2 tsp oil

Melon salad

200 g green asparagus
Approx. 100 g lamb’s lettuce
½ netted melon, approx. 500 g
20 g hard cheese
1 red chilli

Accompaniments

130 g wholemeal bread

Approx. 40 minutes

Method

Drain the chickpeas and put in a freezer bag. Add yogurt and herbs. Crush the chickpeas with your hand or a rolling pin and mash well together. Put the chops in the bag and ensure they are coated with the mixture.

Rinse the asparagus and lamb’s lettuce. Cut off the woody end of the asparagus and discard. Cut into slices. Halve the melon and scrape out the seeds. Remove the peel and cut the flesh into cubes. Cut the cheese into cubes. Rinse and chop the chilli. Toss all the ingredients for the melon salad together.

Heat the oil in a pan over high heat, i.e. the meat should sizzle when added to the pan. Brown the chops for approx. 1 minute on each side. Reduce the heat and fry the meat until cooked, approx. 16 mins. in total.

Tips

If the neck chops are 1 cm thick, they should only be fried for 5-6 mins on each side, i.e. approx. 12 mins in total.
You can use the rest of the chickpeas for a herb salad or with houmous.

The recipe is from the publication GLAD FOR GRIS. See more at gladforgris.dk