Pork Chops With Carrot Salad - cooking recipe

Ingredients

4 None pork chops (6 oz each)
1 tbsp Moroccan seasoning
2 tbsp vegetable or olive oil
2 small carrots, halved lengthwise and thinly sliced
2 oz mixed baby greens
1 can (15 oz) chickpeas, drained and rinsed
1 None fresh long red chili pepper, seeded and thinly sliced
1 tsp ground cumin
2 tbsp red wine vinegar

Preparation

Sprinkle both sides of pork chops with seasoning. Heat oil in a large skillet on medium-high heat. Cook pork 3-4 mins each side, or until cooked through. Transfer to a plate. Cover with foil. Let stand 5 mins.
Meanwhile, cook carrot in a small saucepan of boiling water for 5 mins or until tender. Drain. Transfer to a medium bowl. Add remaining ingredients; toss to combine. Serve pork with carrot salad.