Pork Chops With Carrot Salad

• 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

1. 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.
2. 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.

pork chops, seasoning, vegetable, carrots, baby greens, chickpeas, long red chili pepper, ground cumin, red wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/23919 (may not work)