The main dish and the sides cook together, infusing each other with flavor as they simmer away in the Sun Oven. Serve the pork chops with a good, crusty bread for a complete meal.
Spicy Sun Oven Pork Chops with Chickpeas
1 tablespoon vegetable oil
6 (1-inch thick) pork chops
5 cloves garlic, minced
1/4 teaspoon cayenne pepper
1 teaspoon cumin seeds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 can (19-ounce) chickpeas, rinsed and drained
1 (10-ounce) package fresh spinach leaves
Set Sun Oven out to preheat.
Heat the oil in a skillet over medium-high heat. Working in batches, brown the pork chops on both sides, transferring them to a large pot as they brown. Reduce the heat to medium. Add the garlic, cayenne, cumin seeds, salt and pepper to the skillet and cook for 1 minute.
Remove the skillet from the heat and stir in the mustard, lemon juice, and chickpeas until combined. Pour the chickpea mixture over the pork chops.
Cover and transfer to the Sun Oven.
Cook until the meat is tender, about 2 hours. Add the spinach and continue cooking, covered, until wilted; about 10 more minutes.
Makes 6 servings