Lemon and thyme pork chops with lentils

Method

1. 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.
2. 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.