Your folders
Your folders
Export 5 ingredients for grocery delivery
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.
Your folders
cooking.nytimes.com
5.0
(276)
Your folders
washingtonpost.com
3.4
(25)
Your folders
bbcgoodfood.com
2 hours, 15 minutes
Your folders
cooking.nytimes.com
5.0
(32)
Your folders
marthastewart.com
2.4
(88)
Your folders
bbcgoodfood.com
2 hours, 30 minutes
Your folders
loveandlemons.com
Your folders
simplyrecipes.com
4.7
(120)
15 minutes
Your folders
upstateramblings.com
4.4
(29)
5 minutes
Your folders
cleaneatingkitchen.com
5.0
(1)
2 minutes
Your folders
veggiedesserts.com
5.0
(4)
3 minutes
Your folders
skinnytaste.com
4.9
(9)
30 minutes
Your folders
avirtualvegan.com
4.9
(11)
7 minutes
Your folders
cooking.nytimes.com
5.0
(1.1k)
Your folders
acouplecooks.com
4.0
(1)
5 minutes
Your folders
eatingwell.com
4.5
(2)
Your folders
foodnetwork.com
4.8
(12)
20 minutes
Your folders
myrecipes.com
3.0
(1)
Your folders
amealinmind.com
20 minutes