Pork With Peppers and Chickpeas

Name: Pork With Peppers and Chickpeas
Total time: 1 h 30 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 1 1/2 teaspoons smoked Spanish paprika; Salt and ground black pepper; 2 ounces smoked slab bacon, diced; 1 boneless pork loin, about 1 1/2 pounds, cut in half; 1 red bell pepper, cored, seeded and slivered; 1 green bell pepper, cored, seeded and slivered; 1 medium-size onion, peeled and slivered; 4 large cloves garlic, peeled and slivered; 1 teaspoon dried marjoram; 2 cups canned chickpeas, rinsed; 1 cup chicken stock; 1 tablespoon sherry vinegar

By Florence Fabricant

Total Time: 1 and ½ hours
Rating: 4(43)
Comments: Read comments

Featured in: Lusty Food Tailored to Monastrell Wines

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 to 6 servings

1½teaspoons smoked Spanish paprika
Salt and ground black pepper
2ounces smoked slab bacon, diced
1boneless pork loin, about 1½ pounds, cut in half
1red bell pepper, cored, seeded and slivered
1green bell pepper, cored, seeded and slivered
1medium-size onion, peeled and slivered
4large cloves garlic, peeled and slivered
1teaspoon dried marjoram
2cups canned chickpeas, rinsed
1cup chicken stock
1tablespoon sherry vinegar

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Mix 1 teaspoon paprika with salt and pepper to taste and rub all over meat. Set aside. Place bacon in a 3- to 4-quart casserole over medium-high heat and sizzle until lightly browned. Remove. Place pork in casserole and briefly brown on all sides. Remove.
Step 2
Reduce heat to low. Add peppers, onion and garlic and sauté until soft. Return bacon to pan, add remaining ½ teaspoon paprika and cook, stirring, for a minute. Stir in marjoram, chickpeas and stock. Simmer, covered, about 30 minutes, until sauce has reduced and intensified. Stir in vinegar. Put pork in casserole, baste with sauce, cover and cook about 20 minutes, until done just shy of medium (an instant-read thermometer should register 130 degrees in the center of the meat; the temperature will increase as the meat rests).
Step 3
Remove pan from heat and season with salt and pepper. Leave casserole covered for 10 minutes. To serve, slice meat in medallions about ½-inch thick, arrange on a platter and spoon sauce around meat.

Ratings

4 out of 5

43 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Kevin Osinski7 years ago

Good combination of flavors. The recipe doesn't say how to slice the pork loin in half, so I did it lengthwise. I figured that would provide more surface area on which to rub the spices. I then did crosswise cuts before serving, making little crescent-shaped medallions. Check pork after 10 minutes of braising in Step 2.

Becky4 years ago

@newyorktimes what’s up with this photo? Is this the finished dish?

umberto4 months ago

No ways like the old ways. A wonderfully pleasing dish that is easy to make and yields a moist, cooked piece of pork with a sauce that tastes like a better version of onion soup. I cook it a little longer but otherwise as directed. A little bread assures none of the liquid goes to waste.

shore cook10 months ago

Such a wonderful dish, it was a hit with the family. Minor changes - used oregano instead of marjoram because that’s what I had, added a finely diced jalapeño and some leftover corn, and increased the amount of garlic. Served it over brown rice. Will make this again and again.

Jay3 years ago

I don't have pork loin but I do have boneless pork chops. How can I work around this substitution in terms of cooking time and ingredient amounts?

Private comments are only visible to you.