Braised pork chops with lentils

  • for 4 people
  • Takes 10 minutes to make and 50-55 minutes to cook
  • Easy
A deliciously tender way to eat pork. In this inexpensive dish lentils are a fantastic source of dietary fibre and pork is low in fat.

Nutritional info per serving

Per serving: 431kcals, 15.3g fat (4.8g saturated), 42.4g protein, 25.8g carbs, 4.9g sugar, 0.4g salt

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1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tbsp olive oil
4 pork chops, dusted in 1 tbsp plain seasoned flour
A sprig fresh rosemary
A couple of sprigs fresh thyme
400ml cider or chicken stock
150g Puy lentils
Some chopped fresh parsley
A dollop soured cream


1. Preheat the oven to 180°C/fan160°C/gas 4. Heat 1 tbsp olive oil in a large frying pan over a low heat and fry the onion and 2 garlic for 5 minutes. Add to a flameproof casserole.
2. Heat another 1 tbsp olive oil in the frying pan and brown the pork chops for 2-3 minutes each side. Add the chops to the casserole along with a sprig fresh rosemary and a couple of sprigs fresh thyme and season well.
3. Pour over cider or chicken stock, bring to a simmer, then cover and cook in the oven for 20 minutes.
4. Add the Puy lentils to the casserole and return to the oven, uncovered, to cook for a further 20-25 minutes, until the lentils are tender and most of the liquid has been absorbed. Season and serve with some chopped fresh parsley and a dollop soured cream.

  • Here’s a quick idea: cube the pork chop meat and fry with the onion and garlic, then add a splash of chicken stock and ½ tub half-fat crème fraîche and serve with cooked lentils.

From February 2009

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