Best Pork Chops With French Green Lentils Recipes

PORK STEWED WITH LENTILS AND CELERY

Steps:

• In a 3-quart sauté pan or casserole, heat bacon on medium-high until fat starts to render. Shuffle bacon to one side of the pan, add pork and cook about 10 minutes, turning, until pork is lightly browned (though you do not have to be too fussy about it). Add celery and shallots, reduce heat to medium-low and cook about 10 minutes more, stirring until vegetables soften. Add sage and season with salt and generously with pepper.
• Add wine. Bring to a simmer. Add chicken stock and stir in porcini and lentils. Cover and cook on low 45 minutes to an hour, until pork and lentils are tender. Stir in cream, bring to a simmer and check seasonings.
• Scatter celery leaves on top. Serve from the pan or transfer to a shallow bowl.

MEDALLIONS OF PORK WITH LENTILS

Steps:

• Place the pork slices in a flat dish and sprinkle with salt and pepper. Sprinkle with paprika and cumin.
• Heat the oil in a nonstick skillet large enough to hold the slices in one layer. When the oil is very hot add the slices and cook over moderately high heat for about 5 minutes or until brown.
• Turn the slices and cook for about 5 minutes more. Reduce the heat and continue cooking about 2 minutes, turning the slices occasionally.
• Transfer the meat to a warm serving dish and keep warm.
• Pour off most of the fat from the skillet. Add the onion and cook, stirring, until wilted and lightly browned. Add the vinegar and broth. Stir to dissolve the brown particles that cling to the bottom of the pan. Cook until reduced to about Y cup. Add the butter and blend well.
• Serve the meat with the lentils and spoon the sauce over the slices of meat.