Lemon and thyme pork chops with lentils

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
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

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.

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