Jamie Oliver

Chickpea chard pork

Tender pork fillet, charred peppers & greens

Chickpea chard pork

Serves 4
Cooks In29 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    325
    16%
  • Fat
    13.3g
    19%
  • Saturates
    3.4g
    17%
  • Protein
    30.9g
    62%
  • Carbs
    20.9g
    8%
  • Sugars
    3.9g
    4%
  • Salt
    1g
    17%
  • Fibre
    5.6g
    -

Of an adult's reference intake

Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Method

Ingredients

  • 400 g piece of higher-welfare pork fillet
  • 1 x 480 g jar of roasted peeled peppers in brine
  • 300 g rainbow chard
  • 1 heaped teaspoon fennel seeds
  • 1 x 660 g jar of chickpeas
Tap For Method
Recipe From

5 Ingredients – Quick & Easy Food

By Jamie Oliver
Tap For Ingredients

Method

Put a large shallow casserole pan on a high heat. Season the pork with sea salt and black pepper, then place in the pan with 1 tablespoon of olive oil and sear for 5 minutes, turning halfway. Meanwhile, drain the peppers and quickly dice into 1cm chunks, then trim and finely slice the chard, stalks and all.

Remove the pork to a plate, then add the fennel seeds, peppers and all the chard to the pork fat left behind in the pan. Stir and fry for 2 minutes, then pour in the chickpeas and their juice, stir, and bring to the boil. Sit the pork back in so it’s touching the base of the pan, pour over any resting juices, cover, and simmer gently on a medium heat for 12 minutes, or until the pork is just cooked through and it all smells incredible, turning the pork occasionally.

Rest for 2 minutes, slice the pork, season the chickpeas to perfection, adding a splash of red wine vinegar, drizzle with extra virgin olive oil, and serve.

Tip

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Nutrition per serving
  • Calories
    325
    16%
  • Fat
    13.3g
    19%
  • Saturates
    3.4g
    17%
  • Protein
    30.9g
    62%
  • Carbs
    20.9g
    8%
  • Sugars
    3.9g
    4%
  • Salt
    1g
    17%
  • Fibre
    5.6g
    -

Of an adult's reference intake