This vibrant dish features juicy pork chops accompanied by a colorful mix of peppers and crispy artichokes, all brought together with a homemade artichoke aioli. The combination of rich flavors and textures makes this a standout meal that’s sure to impress.


For the Pork and Vegetables:

  • 4 mixed-colour peppers, including 1 red pepper, deseeded and sliced
  • 1 x 280g jar of artichoke hearts in oil, drained and halved (reserve the oil)
  • 3 cloves of garlic, minced
  • 2 x 400g higher-welfare thick pork chops, bone-in, skin removed and reserved
  • 1 x 700g jar of chickpeas, drained and rinsed
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil (if needed)

For the Artichoke Aioli:

  • Reserved artichoke oil
  • 1 additional clove of garlic, crushed
  • 1 large egg yolk
  • Juice of ½ lemon
  • Salt, to taste


  1. Prepare the Pork and Vegetables:
    • Preheat the oven to 200°C (400°F).
    • In a large ovenproof skillet or roasting pan, arrange the sliced peppers, artichoke hearts, and chickpeas. Drizzle with the reserved artichoke oil or olive oil, add the minced garlic, and season with salt and pepper. Mix well to ensure everything is evenly coated.
    • Nestle the pork chops among the vegetables. If the skin was removed from the chops, season it with salt and place it in the pan as well (this will render and become crispy).
    • Roast in the oven for about 25-30 minutes, or until the pork is cooked through and the vegetables are tender and starting to caramelize.
  2. Make the Artichoke Aioli:
    • While the pork and vegetables are roasting, prepare the aioli. In a small bowl, combine the egg yolk, crushed garlic, lemon juice, and a pinch of salt.
    • Slowly drizzle in the reserved artichoke oil while whisking continuously until the mixture thickens and emulsifies into aioli. Adjust the seasoning as needed.
  3. Crisp the Pork Skin (Optional):
    • If you have the pork skin, place it in a separate small ovenproof dish and roast it in the oven alongside the pork chops until it is crispy, about 20-25 minutes. Watch it closely to prevent burning.
  4. Serve:
    • Once cooked, remove the pork and vegetables from the oven. Let the pork rest for a few minutes before slicing.
    • Serve the pork chops topped with crispy skin (if used) alongside the roasted peppers, artichokes, and chickpeas.
    • Drizzle some artichoke aioli over the dish, or serve it on the side for dipping.

Nutrition Facts (per serving)

  • Calories: 650
  • Fat: 38g
  • Carbohydrates: 40g
  • Protein: 35g

Prep and Cooking Time

  • Prep Time: 20 minutes
  • Cooking Time: 30 minutes


  • Serves: 2 people

Pork & Peppers with Crispy Artichokes, Chickpeas & Artichoke Aioli is a delightful dish that combines rich flavors and a variety of textures. The homemade aioli adds a creamy touch that perfectly complements the savory components of the meal. Enjoy this dish for a hearty lunch or a satisfying dinner.

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