Lemon and thyme pork chops with lentils

Lemon and thyme pork chops with lentils

Just 25 minutes stands between you and this succulent, charred pork chop, marinated in lemon and thyme then served on a bed of Mediterranean-style puy lentils – weeknight dinner couldn’t be easier.

Lemon and thyme pork chops with lentils

  • Serves icon Serves 2
  • Time icon Hands-on time 25 min, plus marinating

Just 25 minutes stands between you and this succulent, charred pork chop, marinated in lemon and thyme then served on a bed of Mediterranean-style puy lentils – weeknight dinner couldn’t be easier.

Nutrition: per serving

Calories
530kcals
Fat
14.8g (4.2g saturated)
Protein
55.3g
Carbohydrates
38.1g (5.6g sugars)
Fibre
12g
Salt
1g

Ingredients

  • 100g natural yogurt
  • 7 thyme sprigs, roughly chopped
  • Finely grated zest of 1 lemon
  • 2 British free-range bone-in pork chops
  • 1 celery stick, finely chopped
  • 2 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 600g tinned, drained and rinsed puy lentils
  • 100ml fresh chicken stock
  • Lemon wedges, to serve
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. In a medium bowl, mix the yogurt with the roughly chopped leaves from 4 thyme sprigs and finely grated lemon zest with a pinch of salt and pepper. Add the pork chops and coat well. Cover and set aside for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6. Heat a griddle pan over a high heat, shake the excess marinade off the pork, then cook for 3 minutes on each side. Put in a roasting dish, then roast for 5 minutes. Leave to rest, covered with foil, for 5 minutes more.
  2. Heat a glug of olive oil in a saucepan over a medium heat and fry the celery and shallots for 10 minutes until soft. Add the garlic and the leaves from the remaining thyme sprigs, roughly chopped, then fry for 1 minute. Stir in the puy lentils, fresh chicken stock and a pinch of salt and pepper, then warm through for 3-4 minutes. Serve with the chops and lemon wedges.

Nutrition

Nutrition: per serving
Calories
530kcals
Fat
14.8g (4.2g saturated)
Protein
55.3g
Carbohydrates
38.1g (5.6g sugars)
Fibre
12g
Salt
1g

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Barbecue

Pork chops with caraway seed rub

Grill or barbecue juicy pork chops with a caraway seed...

Save recipe icon Save recipe icon Save recipe

Casseroles

Braised pork chops with lentils

The meat and lentils go well together in this inexpensive...

Save recipe icon Save recipe icon Save recipe

Pork chops

Fennel seed crusted pork chops with quince and apple compôte

Debbie Major uses ancient, autumnal quinces to make a compôte...

Save recipe icon Save recipe icon Save recipe

Quick and easy pork

Honey mustard-glazed pork chops with mash

Sweet, sticky pork chops, buttery mash and a quick gravy...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.