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 – 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
- Press into each side of the chop ½ tablespoon of the thyme.
- Salt and pepper both sides of the chop.
- Grill on medium high heat about 5-8 minutes each side, depending on your grill.
- Squeeze the lemon juice over the chop when done.
- Let rest for 10-15 minutes before cutting so that the juice has time to reabsorb into the meat.
- Heat oven to 425.
- Drizzle peas with olive oil.
- Mix all spices together and toss peas, coating evenly.
- Place on baking sheet, be sure peas are not overlapping.
- Every 5 minutes shake the pan to move the peas for even browning.
- When peas are crispy, remove. About 15 -20 minutes.