Braised pork chops with lentils

Braised pork chops with lentils
  • Serves icon for 4 people
  • Time icon 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.

Nutrition: per serving

Calories
431kcals
Fat
15.3g (4.8g saturated)
Protein
42.4g
Carbohydrates
25.8g (4.9g sugar)
Salt
0.4g
Calories
431kcals
Fat
15.3g (4.8g saturated)
Protein
42.4g
Carbohydrates
25.8g (4.9g sugar)
Salt
0.4g

Ingredients

  • 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

Method

  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.

delicious. tips

  1. 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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