This Looney Tunes influenced lunch of cranberry glazed carrots, chickpea puree, and cinnamon crusted pork chops is pretty easy to make and shouldn’t take more than 25 minutes from start to finish. The finished meal should yield enough for two people. The fastest way to get started is to take a handful of washed baby carrots and put them in a small-medium sauce pan over high heat. Barely cover the carrots with some kind of juice-cranberry, orange, apple- and add a pinch of cumin and salt. Bring to a boil. Reduce to a simmer and cover.
While your carrots are simmering drain a can of chickpeas, heat the liquid and reserve, and put them into a processor or a blender. Add a clove of garlic, a couple of pinches of salt and pour the reserved heated liquid and puree. Add a little bit of the liquid a little at a time until you reach the consistency you like. Season to taste and refrigerate.
On medium-high heat about 2 tablespoons of oil in a pan for a few minutes. Massage two chops (I had about 3/4" boneless) with oil and season liberally with salt, pepper, cumin, and cinnamon. Sauté the chops on the first side for about 5 minutes. It should be nicely browned before you flip it over and sauté it for another 3-5minutes. Deglaze the pan with some juice or broth and reduce down to about 4 tablespoons. Remove from heat, and loosely cover with aluminum foil.
By now your carrots should be fork tender and ready to be plated. Remove the carrots and reduce the liquid until it is thick and glossy. Put the carrots back into the pan and coat. Plate with puree first, then spoon a couple of tablespoons full of the sauce and top with one chop, finally top with the carrots. Super simple and it shouldn’t take more than 25 minutes to make. Happy Holiday.
“Porky’s Hare Hunt”
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