Braised pork chops with lentils
- February 2009
- for 4 people
- Takes 10 minutes to make and 50-55 minutes to cook
The meat and lentils go well together in this inexpensive pork recipe. The lentils are a fantastic source of dietary fibre too.
- Gluten-free recipes
- 15.3g (4.8g saturated)
- 25.8g (4.9g sugar)
- 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
- 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.
- 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.
- Pour over cider or chicken stock, bring to a simmer, then cover and cook in the oven for 20 minutes.
- 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.
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