Smoky Tomato Pork Chop with Chickpeas and Spinach

A simple meal-prep plate with a paprika-seasoned pork chop served over a warm tomato, chickpea, and spinach stew with brown rice.

Smoky Tomato Pork Chop with Chickpeas and Spinach
Prep time
10 min
Cook time
35 min
Yield
1 serving

Ingredients

  • 1 g Black Pepper
  • 60 g Brown Rice
  • 100 g Chickpeas
  • 160 g Crushed Tomatoes
  • 1 g Cumin
  • 5 g Garlic
  • 10 g Olive oil
  • 180 g Pork chop
  • 2 g Salt
  • 2 g Smoked Paprika
  • 50 g Spinach
  • 60 g Yellow Onion

Instructions

  1. Cook the brown rice in simmering salted water until tender, then drain if needed and set aside.
  2. Pat the pork chop dry and season it with salt, black pepper, smoked paprika, and cumin.
  3. Heat olive oil in a skillet over medium-high heat and sear the pork chop until browned on both sides.
  4. Lower the heat to medium and continue cooking the pork chop until cooked through, then transfer it to a plate to rest.
  5. In the same skillet, cook the onion until softened, then add the garlic and stir until fragrant.
  6. Add the crushed tomatoes and chickpeas, scrape up the browned bits, and simmer until slightly thickened.
  7. Stir in the spinach until wilted, then adjust with a small pinch of salt if needed.
  8. Pack the rice with the chickpea tomato stew and sliced pork chop in a meal-prep container.