Gwen Baker UK SAP HCM Consultant
Food
Braised pork chops with lentils

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Cuisine:

Course:

Category

Source:

Servings:

Italian

Main

Pork

Gwen Baker

4

Ingredients:

Instructions:

1 tbsp olive oil

1 onion, chopped

2 garlic cloves, crushed

1 tbsp olive oil

4 pork chops, dusted in 1 tbsp plain seasoned flour

sprig fresh rosemary

sprigs fresh thyme, A couple of

400 ml cider, or chicken stock

150 g Puy lentils

Some chopped fresh parsley

dollop soured cream

Preheat the oven to 180ºC/fan160ºC/gas 4.

Heat 1 tbsp olive oil in a large frying pan over a low heat and fry the onion and 2 garlic for 5 minutes.

Add to a flameproof casserole.

Heat another 1 tbsp olive oil in the frying pan and brown the pork chops for 2-3 minutes each side.

Add the chops to the casserole along with a sprig fresh rosemary and a couple of sprigs fresh thyme and season well.

Pour over cider or chicken stock, bring to a simmer, then cover and cook in the oven for 20 minutes.

Add the Puy lentils to the casserole and return to the oven, uncovered, to cook for a further 20-25 minutes, until the lentils are tender and most of the liquid has been absorbed.

Season and serve with some chopped fresh parsley and a dollop soured cream.