Tuscan Pork with Chickpeas and Spinach



  • 1/4 cup olive oil
  • 1/2 cup onion, chopped
  • 1 1/4 pounds pre-marinated* lemon-garlic pork fillet, cut into 1/2″ thick
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1 (15-ounce) Italian-seasoned tomato sauce (without added sugar)
  • 1/2 teaspoon salt
  • 20 ounces (approx. 2, 10-ounce bags) baby spinach leaves
  • 2 tablespoons lemon juice

*If you’d rather DIY,  mix 4 cloves minced garlic, 1 lemon zested and juiced, and 1/4 cup canola oil and marinate overnight.


  1. Heat the oil in a large skillet over medium-high heat. Add the onion. Cook, stirring occasionally, for about 2 minutes, or until fragrant. Scrape the onion to the side.
  2. Add the pork. Cook for about 4 minutes, turning once, until browned on both sides.
  3. Add the chickpeas, tomato sauce, and salt. Stir. Adjust the heat so the sauce is at a moderate simmer. Cover and cook for 5 minutes.
  4. Add the spinach, a large handful at a time, covering the pan between each addition. Cook for about 3 minutes total, or until all the spinach wilts.
  5. Transfer the pork to plates.
  6. Add the lemon juice to the pan. Stir to combine. Spoon over the pork.

Source: Tuscan Pork with Chickpeas and Spinach – MyFitnessPal 

Image Credit: Tuscan Pork with Chickpeas and Spinach


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