Pork Chops With French Green Lentils Recipes

WARM FRENCH LENTILS

Steps:

• Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
• Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
• Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

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.

PORK CHOPS WITH FRENCH GREEN LENTILS

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.

ROASTED PORK WITH LENTILS

Steps:

• Preheat the oven to 450 degrees F. Combine the lentils, squash, bay leaves and 2 1/2 cups water in a saucepan. Bring to a boil, then reduce the heat to medium low, cover and cook until tender, about 25 minutes.
• Meanwhile, mix the mustard and thyme in a small bowl; brush all over the pork. Place the pork on a baking sheet and sprinkle with the breadcrumbs. Transfer to the oven and roast until a thermometer inserted into the thickest part registers 145 degrees F, 20 to 25 minutes.
• Meanwhile, combine the bacon, shallots and celery in a medium skillet and cook over medium heat, stirring occasionally, until the bacon is crisp and the shallots are golden, about 8 minutes. Add the wine and cook until it evaporates, about 5 more minutes. Stir in the parsley.
• Remove the pork from the oven, cover loosely with foil and let rest 5 minutes. Divide the lentil mixture among plates. Slice the pork and serve with the lentils. Spoon the bacon mixture on top.

BAKED LAMB CHOPS AND LENTILS

Steps:

• Preheat oven to 220 deg Celsius.
• Trim chops of excess fat, leaving a small amount for browning. Heat a non-stick pan to high and brown chops well on both sides. Remove to a lidded casserole big enough so the chops are crowded but in 1 layer.
• Sprinkle chops with rosemary and then top with the garlic.
• Drain fat from pan and wipe clean. Return pan to heat and dry fry onions, adding a small amount of water if needed. Once soft and translucent transfer from pan to casserole, layering over garlic. Place casserole in oven.
• Return pan to heat and add water, wine, oregano, thyme and chilli and bring to the boil. Add lentils and return to the boil. Cover and lower heat to simmer. Cook for five minutes.
• Add canned tomatoes to lentils and return to boil. Taste and season with salt and fresh ground black pepper, as preferred. Remove casserole from oven. Transfer lentils and tomatos to casserole being careful of spatter. Push chops around so liquid goes to bottom but do not mix. Cover and return to oven for approximately 1 hour (depending on thickness of chops). Meat should almost fall off the bone.
• Remove from oven, stir and let sit, covered, for 10 minutes before adjusting the seasoning and serving.