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Happy Hump Day! Grilled Pork with Spicy Chickpeas

Yvonne Tally
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This is one of my favorites and makes great next day add-ons to salads or grains. The pork chops are hit with the lemon after cooking is completed, giving them a tangy lightness, highlighting the savory perfume of the thyme. The chickpeas are delicious on salads, with any grains, or as a crunchy snack. Low calorie and just one cup has 39g of protein! They are also a great antioxidant and helps regulate blood sugar. Serve with roasted baby eggplant and crispy mushrooms.

2 Servings

  • 2 – 6oz center cut pork – bone in
  • 2 tablespoons dried thyme
  • ½ lemon
  • Course sea salt and cracked pepper


  • 2 cup fresh sprouted chickpeas (if using canned -drain and pat dry)
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons smoked paprika powder
  • 1 teaspoon dried ginger powder
  • 1 teaspoon Aleppo chili (available at Penzey Spices)
  • ¼ teaspoon Bangkok blend (Penzey Spices)
  • ½ teaspoon Berbere Seasoning (Penzey Spices)
  • generous pinch of sea salt


  1. Press into each side of the chop ½ tablespoon of the thyme.
  2. Salt and pepper both sides of the chop.
  3. Grill on medium high heat about 5-8 minutes each side, depending on your grill.
  4. Squeeze the lemon juice over the chop when done.
  5. Let rest for 10-15 minutes before cutting so that the juice has time to reabsorb into the meat.


  1. Heat oven to 425.
  2. Drizzle peas with olive oil.
  3. Mix all spices together and toss peas, coating evenly.
  4. Place on baking sheet, be sure peas are not overlapping.
  5. Every 5 minutes shake the pan to move the peas for even browning.
  6. When peas are crispy, remove. About 15 -20 minutes.





Yvonne Tally

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