Lemon and thyme pork chops with lentils
- May 2017
- Serves 2
- 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.
- 14.8g (4.2g saturated)
- 38.1g (5.6g sugars)
- 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
- 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.
- 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.
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