PORK CHOPS WITH FRENCH GREEN LENTILS
A tasty Gallic-inspired supper of juicy pork and Flavourful lentils. Perfect for mid-week.
Provided by adamldraper
Time 45m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Add a little plain oil to a deep frying pan (which has a lid). Heat to a medium high heat. Add the pork chops to the pan, searing on both sides - about 2 minutes a side depending how thick the chop is. Ensure the fat renders and the rind crisps. You can do that by holding each chop in tongs and pressing the rind edge in to the pan.
- The chops won't be cooked, but put them aside for now. Deglaze the pan with the vermouth (or white wine) and scrape up all the delicious crusty bits. Allow the booze to bubble and reduce by half.
- Add the diced carrots and onion to the meaty juices in the pan at a medium heat and fry for 5 minutes or so, stirring occasionally until the onions are almost cooked.
- Stir in the torn mushrooms, ensuring they're coated in the oil, then add the flavourings (oregano, thyme and sliced garlic) stirring to mix.
- Pour in the lentils, stock and mustard and swirl it together. It'll be really quite watery, but don't worry. It's supposed to be. Pop up the heat and bring to a boil.
- Turn down to a simmer and put the chops on top of the vegetables and lentils with any resting juices. Put on the lid and allow to simmer for 20 minutes until the carrots are over-soft and the pork juicy and cooked.
- Take off the lid and allow the liquor to reduce until it's thick.
- Check for seasoning and pepper and stir through the lemon juice, pulp and parsley. Serve straight away with your baker's best crusty bread.
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