Recipe

Blackened Pork with Marinara Chickpeas

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Blackened Pork with Marinara Chickpeas

Unctuous pan seared blackened pork with a garlicky chickpea and chard marinara with sweet roasted butternut and salty, soft danish feta.




Ingredients to serve 2

  • 2 x Pork Neck Steaks
  • 20g x DD Coffee Rub
  • 1 tin x Chickpeas - drained and rinsed
  • 150g x Swiss Chard - shredded
  • 1 clove x Garlic - chopped
  • 100ml x Chunky Tomato Sauce
  • 300g x Butternut Chunks
  • 60g x Feta - gently crumbled
  • 20g x Butter (from your pantry)
  • 2.5g x Paprika
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • 4 x Pork Neck Steaks
  • 40g x DD Coffee Rub
  • 2 tins x Chickpeas - drained and rinsed
  • 300g x Swiss Chard - shredded
  • 2 cloves x Garlic - chopped
  • 200ml x Chunky Tomato Sauce
  • 600g x Butternut Chunks
  • 120g x Feta - gently crumbled
  • 40g x Butter (from your pantry)
  • 5g x Paprika
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out.Take out any “Pantry Items”. Preheat your oven to 220°C.

Washing Instruction

Wash your hands well. Rinse your swiss chard thoroughly and drain on paper towel.

Gino's Tip

Once you’ve put the meat in the pan, let it be. I know how tempting it is to take a peek under the meat or move things around like we do for a sauté, but try to resist! Meat needs a few minutes of uninterrupted contact to properly sear — it will actually stick to the bottom of the pan at first and then release naturally when seared.

Step 1 - Butternut and Feta Smash

Toss your butternut chunks in a large mixing bowl with olive oil, salt and pepper. Scatter onto an oven tray and pop into the oven for 18-25 minutes until lightly browned and tender. Once done rustically mix and slightly mash with your crumbled feta. Taste and then season with salt and pepper if need be.

Step 2 - Marinara Chickpeas and Chard

Heat a large casserole pan over med-high heat, add a good drizzling of olive oil and then add your drained chickpeas along with your chopped garlic. Cook with a lid on for 3-4 minutes until your chickpeas begin to pop in the pan, then add your paprika and swiss chard. Lastly, add your chunky tomato sauce along with a few dashes of water and cook for 6-8 minutes, stirring readily until heated through. Taste and then season with salt and pepper.

Step 3 - Blackened Pork

Season your pork neck steaks with salt and pepper. Heat a large frying pan over med-high heat and fry your pork neck steaks for 3-4 minutes on each side. Now transfer your pork neck steaks to a chopping board, add your butter to the pan and once it froths add your DailyDish Coffee Rub, mix your sauce through then add your pork neck steaks back to the pan to mix through the coffee butter.

To Serve

Divide your butternut and feta smash amongst your servings, top with your marinara chickpeas and chard and blackened pork (whole or sliced)