Oregano & lemon pork chops with garlicky split pea purée & tabouleh

Oregano & lemon pork chops with garlicky split pea purée & tabouleh

Cooking time
40 mins
Deidre Rooney

The split pea purée here is also very good made into a soup – just add stock – or serve it at room temperature as part of a mezze spread.

From the grocer


Quantity Ingredient
150ml olive oil
3 teaspoons dried oregano
salt and freshly ground black pepper
250g split peas
2 dried bay leaves
2 small dried red chillies, crumbled
2 teaspoons ground allspice
75-90ml extra-virgin olive oil, plus extra for drizzling
150g burghul

From the greengrocer

Quantity Ingredient
3-4 lemons, juiced
2 white onions
8 garlic cloves, finely chopped
1/4 small red onion, shaved
2 ripe roma tomatoes, peeled, seeded and diced
1/2 cucumber, seeded and diced
25g finely chopped flat-leaf parsley
15g finely chopped mint
2 shallots, finely chopped
lemon wedges, to serve

From the butcher

Quantity Ingredient
6 quality pork chops, bone in, some fat on, about 300 g each


  1. Arrange the chops in a single layer in a dish. Pour over 90 ml of the olive oil and the juice of 1 of the lemons. Sprinkle with the oregano, salt and pepper. Rub this marinade all over the chops. Cover with plastic wrap and refrigerate for a few hours, or a minimum of 30 minutes.
  2. Cut 1 of the white onions in half and place in a saucepan with the split peas and bay leaves. Cover with 1.5 litres water. Bring to the boil, skim the surface, reduce the heat to very low and simmer uncovered for about 30 minutes. The peas should collapse into a thick purée. If the mixture is too thin, simmer uncovered until it reaches the consistency you want. Set aside.
  3. Finely chop the remaining white onion and cook in the remaining olive oil in a saucepan over a medium–low heat until soft but not coloured. Add three-quarters of the garlic and cook for 6 minutes, or until the garlic is completely soft. Add the chillies and allspice and cook for another couple of minutes, then scrape this into the pea purée. Season well and stir in the juice of 1 of the lemons and 2 tablespoons of the extra-virgin olive oil. Scatter the shaved red onion on top and drizzle with a little more extra-virgin olive oil.
  4. Preheat the oven to 190°C. Let the chops come to room temperature if you’ve had them in the refrigerator. Roast for 20 minutes.
  5. To make the tabouleh, soak the burghul in enough cold water to cover by 3 cm for 15 minutes. Drain, tip into a clean tea towel and squeeze out the moisture. Spread the burghul on a baking tray to dry for 20 minutes. Transfer to a large bowl and mix in the tomatoes, cucumber, parsley, mint, shallots and the remaining garlic cloves. Gradually add the remaining extra-virgin olive oil and lemon juice. You want the burghul to be coated, not drowned, in dressing. Season to taste.
  6. Warm the purée and serve with the chops and tabouleh. Offer wedges of lemon on the side.
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