Pork loin on the bone in the oven with rosemary, garlic and chickpeas – A detailed recipe for cooking. Share with friends: 
Food Photography: Bobby Lin Time: 35 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 natural pork cutlets on the bone (central cut from the back of the carcass) (2-3 cm thick, 280 g each)
- 1/4 Art. olive oil
- 1 tsp finely chopped rosemary
- 1 tsp finely grated lemon peel
- 1 can of chickpeas (approx. 540 gr.), Drain and Rinse
- 6 cloves of chopped garlic
- 1/2 tbsp. chopped roasted bell peppers
- 1/3 Art. chicken broth
- Chopped parsley, for serving
Recipes with similar ingredients: pork, chickpeas, lemon zest, chili pepper, rosemary, garlic, parsley
Recipe preparation:
- Preheat the grill in the oven. Mix pork loin with 1 tbsp. l olive oil, chopped rosemary and grated lemon zest on nasty; sprinkle generously with salt and pepper. You can roll the loin in breaded crisps. Mix chickpeas, garlic, fried red peppers and rosemary branches with the remaining 3 tbsp. l olive oil 1/2 tsp salt and a few pinches of ground pepper. Sprinkle this mixture around pork cutlets. Pour the chicken stock into the mixture. chickpea.
- Grill pork loin in the oven, stirring the mixture chickpeas and turning the pan on the other side in the middle of cooking, until the thermometer shows 60 ° C., from 10 to 12 minutes. Sprinkle the dish parsley when serving.
