Lemon and Thyme Pork Chops with Lentils
The simplest things in life are often the best and this deliciously simple recipe is a perfect example of just that. There are few ingredients and little effort required to make this dish but the flavours pack a real punch.
Pork chops and lentils are probably not on the top of everyone's favourite ingredients list but when cooked well and paired with fresh flavours like lemon and thyme, they can actually feel like a real treat.
Lemon and Thyme Pork Chops with Lentils
Serves 2
100g natural yogurt
7 thyme sprigs, roughly chopped
Finely grated zest of 1 lemon
A pinch of salt and pepper
2 British free-range bone-in pork chops
Olive oil
1 celery stick, finely chopped
2 shallots, finely chopped
2 garlic cloves, finely chopped
400g tinned, drained and rinsed puy lentils
100ml chicken stock
In a medium bowl, mix the yogurt with the roughly chopped leaves from 4 thyme sprigs and the finely grated lemon zest with a pinch of salt and pepper. Add the pork chops and coat well. Cover and set aside for 30 minutes.
Heat the oven to 200°C/180°C fan/gas 6. Heat a griddle pan over a high heat, shake the excess marinade off the pork, then cook for 3 minutes on each side. Put in a roasting dish, then roast for 5 minutes. Leave to rest, covered with foil, for 5 minutes more.
Heat a glug of olive oil in a saucepan over a medium heat and fry the celery and shallots for 10 minutes until soft. Add the garlic and the leaves from the remaining thyme sprigs, roughly chopped, then fry for 1 minute. Stir in the puy lentils, chicken stock and a pinch of salt and pepper, then warm through for 3-4 minutes. Serve with the chops and some broccoli, if you like.
Pork chops and lentils are probably not on the top of everyone's favourite ingredients list but when cooked well and paired with fresh flavours like lemon and thyme, they can actually feel like a real treat.
Serves 2
100g natural yogurt
7 thyme sprigs, roughly chopped
Finely grated zest of 1 lemon
A pinch of salt and pepper
2 British free-range bone-in pork chops
Olive oil
1 celery stick, finely chopped
2 shallots, finely chopped
2 garlic cloves, finely chopped
400g tinned, drained and rinsed puy lentils
100ml chicken stock
In a medium bowl, mix the yogurt with the roughly chopped leaves from 4 thyme sprigs and the finely grated lemon zest with a pinch of salt and pepper. Add the pork chops and coat well. Cover and set aside for 30 minutes.
Heat the oven to 200°C/180°C fan/gas 6. Heat a griddle pan over a high heat, shake the excess marinade off the pork, then cook for 3 minutes on each side. Put in a roasting dish, then roast for 5 minutes. Leave to rest, covered with foil, for 5 minutes more.
Heat a glug of olive oil in a saucepan over a medium heat and fry the celery and shallots for 10 minutes until soft. Add the garlic and the leaves from the remaining thyme sprigs, roughly chopped, then fry for 1 minute. Stir in the puy lentils, chicken stock and a pinch of salt and pepper, then warm through for 3-4 minutes. Serve with the chops and some broccoli, if you like.
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