Place the olive oil, lemon juice, lemon zest, maple syrup, parsley, rosemary, garlic clove and pork chops in a zipper bag. Place in refrigerator overnight.
Cook the red lentils in 3 cups of simmering water for about 15 – 20 minutes until just tender. Drain and rinse with cold water.
Cook the green lentils in 3 cups of simmering water for about 15 – 20 minutes until just tender. Drain and rinse with cold water.
The lentils may be cooked to this point, combined and placed in refrigerator overnight.
Preheat oven to 350°F. Heat a 10 inch non-stick skillet over medium high heat and add the marinade from the zipper bag. Sear the pork chops for about two minutes on each side and place the skillet in the oven.
While the pork chops are cooking place 1 teaspoon olive oil in a small non-stick skillet and heat over medium high.
Add shallot, celery and red bell pepper and reduce the heat cooking until soft (about 3 – 4 minutes). Add the cooked lentils and toss until warm.
Add the first 1/4 cup sherry and 1/4 teaspoon salt. Reduce by about half (about 2 minutes). Add the butter and swirl. Divide between 4 warmed plates.
Remove the pork chops and place one each on top of the lentils. Discard the garlic from the skillet and increase the heat to medium high. Deglaze the pan with the second 1/4 cup sherry and 1/4 teaspoon salt and reduce by half, pouring the sauce evenly over each pork chop.
Mix together the soy sauce, honey, rice vinegar, sesame oil, five spice powder and pepper. Place in a ziplock bag.
Place the pork chops in a ziplock bag with the marinade. Let marinate at least overnight.
When ready to cook place the olive oil in a medium skillet over medium heat. When hot add the mushrooms. Cook for about 10 minutes, stirring frequently, until browned. Move to one side of the skillet and add the pork chops to the pan.
Cover and cook for about 10 minutes.
Turn the pork chops, add the water and cook for about 5 minutes.
Remove the pork to a plate to rest for about two minutes. If the mushrooms are too dry add water 1 tablespoon at a time.
Serve the pork topped with the mushrooms.
Preheat the oven to 400°F. Place a large skillet in the oven.
While the pan is heating lightly dust one side of the pork chop with half of the cumin and salt.
When hot spray the pan lightly with oil and place the pork chop in the pan seasoned side down.
Sprinkle the top with the other half of the cumin and salt.
Return the pan to the oven and cook for about 8 – 10 minutes.
Remove the pan from the oven and turn the pork chop over.
Spread the seared side with the avocado and return the pan to the oven.
*** This recipe is great on the grill also. Use a medium-high setting and place the pork on the grill seasoned side down. Follow the rest of the directions just as for oven grilling. ***
Cook for another 8 – 10 minutes until the pork is done (it will be slightly firm to the touch).
Remove and serve over Jalapeno Mashed Potatoes with Tomatillo Salsa on the side.
Garnish with the fresh cilantro.
Preheat the oven to 325° F.
Place the peeled shallots in a medium sauce pan and cover. It is best if the shallots don’t touch. Place the pan in the oven and roast for about 30 minutes while the sauce is cooking.
Steam the carrots for about 8 – 10 minutes until only slightly soft. Remove and set aside.
Lightly spray the bottom of a sauce pan with the oil. Place the pan over medium heat and add the onion. Cook slowly, reducing the heat if necessary, until the onions are soft and translucent.
Add the beans, chicken stock, water, wine, rosemary, salt and pepper to the pan and cook over low heat for about 30 minutes until the beans are soft. (If you have a tea ball the rosemary leaves can be placed inside while the sauce is cooking making it easier to remove the herbs later.)
Remove the rosemary leaves.
Puree in blender or using a stick blender.
About the time that the sauce is finished the shallots should be roasted. Remove the pan from the oven and set in a warm place. Increase the temperature of the oven to 400° F. Place two medium non-stick skillets in the oven and pre-heat them for about 10 minutes.
Spray each pan lightly with oil and place the carrots in one and the pork chops in the other. Return the pans to the oven for roasting. The carrots should be tossed about every 4 minutes or so. Turn the pork chops at about 8 minutes and cook for 13 – 15 minutes.
Place the shallots on a plate and top with carrots. Top the vegetables with 1/2 cup sauce per serving and then each plate with a pork chop.
Place the olive oil in a large stockpot over medium heat.
Add the sausage and pork and cook for about 5 minutes until browned.
Add the onion and cook for about 5 minutes. Stir frequently.
Add the celery and pepper and cook for about 3 minutes. Stir frequently.
Add the black eyed peas, ketchup, preserves, vinegar, Worcestershire, chili powder, paprika, mustard, salt, and water.
Stir, cover and set the heat to simmer and cook for at least 60 to 90 minutes. Stir occasionally.
Serve over Brown Rice.
