Lemon Pork with Lentils

Servings

Serving size

1 pork chop with about 1/2 cup cooked lentils

COOKING TIME

30 Minutes

CHILLING TIME

overnight

This recipe can be multiplied and makes great leftovers.

Ingredients

1 Tbsp. Olive oil

1 Tbsp. Lemon juice

2 tsp. Lemon zest (zest of about 1 lemon, minced)

1 Tbsp. Maple syrup

1 Tbsp. Fresh parsley (chopped)

2 Tbsp. Rosemary, fresh

1 clove Garlic, raw (crushed)

16 ounces Boneless pork chops (4 4-ounce chops)

1/2 cup Red Lentils

1/2 cup Green Lentils

6 cup Water

1 tsp. Olive oil

1 Medium stalk Celery, raw (small dice)

1/4 tsp. Red Pepper Flakes

1/4 cup Sherry

1/4 tsp. Salt

1 tsp.. Unsalted butter

1/4 tsp. Salt

Instructions

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.