Cajun pork with chickpea mash
Chicken stock cube
Pork butterfly steak, raw
1 medium, finely chopped
2 clove(s), crushed
Fresh lemon rind
1 tsp, finely grated
Canned chickpeas, rinsed and drained
2 400g can, (2 x 400g)
Salt reduced chicken stock
- Heat the oil in a large non-stick frying pan over medium heat. Cook the onion, stirring, for 3 minutes or until softened. Add the garlic, lemon rind and paprika and cook, stirring, for 1 minute or until fragrant. Add chickpeas and stock and simmer for 2 minutes.
- Transfer the chickpea mixture to a food processor and process until smooth. Season with salt and pepper. Cover to keep warm.
- Sprinkle the Cajun seasoning on both sides of the pork. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook the pork for 3 minutes each side or until cooked to your liking. Cover with foil and set aside for 3 minutes to rest.
- Serve the pork with the chickpea mash and lemon wedges.