Home > Recipes > Casserole recipes > Braised pork chops with lentils

Braised pork chops with lentils

Name: Braised pork chops with lentils
Yield: for 4 people
Cuisine: British recipes
Ingredients: 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; A sprig fresh rosemary; A couple of sprigs fresh thyme; 400ml cider or chicken stock; 150g Puy lentils; Some chopped fresh parsley; A dollop soured cream

Published: 31 Jan 09
Updated: 18 Mar 24

The meat and lentils go well together in this inexpensive pork recipe. The lentils are a fantastic source of dietary fibre too.

Easy
February 2009

Test kitchen approved

for 4 people
Takes 10 minutes to make and 50-55 minutes to cook

The meat and lentils go well together in this inexpensive pork recipe. The lentils are a fantastic source of dietary fibre too.

Gluten-free recipes

Nutrition: per serving

Calories: 431kcals
Fat: 15.3g (4.8g saturated)
Protein: 42.4g
Carbohydrates: 25.8g (4.9g sugar)
Salt: 0.4g

Save recipe

Save

Save recipe Print

Rate

Ingredients

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
A sprig fresh rosemary
A couple of sprigs fresh thyme
400ml cider or chicken stock
150g Puy lentils
Some chopped fresh parsley
A dollop soured cream

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Preheat the oven to 180°C/fan160°C/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.

Recipe from February 2009 Issue

Nutrition

Nutrition: per serving

Calories: 431kcals
Fat: 15.3g (4.8g saturated)
Protein: 42.4g
Carbohydrates: 25.8g (4.9g sugar)
Salt: 0.4g

delicious. tips

Here’s a quick idea: cube the pork chop meat and fry with the onion and garlic, then add a splash of chicken stock and ½ tub half-fat crème fraîche and serve with cooked lentils.