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Lemon and thyme pork chops with lentils

Name: Lemon and thyme pork chops with lentils
Prep time: 25 min
Total time: 25 min
Yield: Serves 2
Cuisine: British recipes
Ingredients: 100g natural yogurt; 7 thyme sprigs, roughly chopped; Finely grated zest of 1 lemon; 2 British free-range bone-in pork chops; 1 celery stick, finely chopped; 2 shallots, finely chopped; 2 garlic cloves, finely chopped; 600g tinned, drained and rinsed puy lentils; 100ml fresh chicken stock; Lemon wedges, to serve

Published: 15 Jun 17
Updated: 18 Mar 24

Just 25 minutes stands between you and this succulent, charred pork chop, marinated in lemon and thyme then served on a bed of Mediterranean-style puy lentils – weeknight dinner couldn’t be easier.

Easy
May 2017

Test kitchen approved

Serves 2
Hands-on time 25 min, plus marinating

Nutrition: per serving

Calories: 530kcals
Fat: 14.8g (4.2g saturated)
Protein: 55.3g
Carbohydrates: 38.1g (5.6g sugars)
Fibre: 12g
Salt: 1g

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Ingredients

100g natural yogurt
7 thyme sprigs, roughly chopped
Finely grated zest of 1 lemon
2 British free-range bone-in pork chops
1 celery stick, finely chopped
2 shallots, finely chopped
2 garlic cloves, finely chopped
600g tinned, drained and rinsed puy lentils
100ml fresh chicken stock
Lemon wedges, to serve

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Method

In a medium bowl, mix the yogurt with the roughly chopped leaves from 4 thyme sprigs and 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, fresh chicken stock and a pinch of salt and pepper, then warm through for 3-4 minutes. Serve with the chops and lemon wedges.