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.