Pork Cutlet with Almonds, Ajvar and Chickpeas

Prepare the ingredients and oven. This is what will be on your plate - prepare the ingredients in advance so the work goes smoothly 🍅🥩 Preheat the oven to 200 C.

Drain the chickpeas. Drain the chickpeas in a colander and let them drain thoroughly. Rinse the empty can and recycle it.

Bake the chickpeas with tomatoes. Place the drained chickpeas on a baking sheet, add the tomatoes from the can and the ajvar. Optionally, you can add a little honey for a slightly sweeter flavor. Season everything with salt and pepper, mix, and place in the preheated oven for 20-25 minutes.

Prepare the meat. Meanwhile, lightly brush the pork cutlets with oil, season with salt and pepper, and add dried oregano to taste.

Pan-fry the pork cutlets. Heat a pan over high heat and sear the meat cutlets quickly for about 3-4 minutes on each side until golden brown. Then turn off the stove and let them rest for a few minutes. If you have thicker cutlets, you can put them in the oven for a few more minutes after searing so the meat cooks through evenly.

Plate the dish. Once the chickpea mixture is baked and the meat is ready, divide the vegetable mixture among the plates and place the sliced meat on top (sliced).

Serve. Serve immediately sprinkled with almonds🍽️✨