Pork and Lentils

INGREDIENTS

• Extra virgin olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 4 pork chops, dusted in 1 tbsp plain seasoned flour
• Sprig fresh rosemary
• A couple of sprigs fresh thyme
• 400ml cider or chicken stock
• 150g Puy lentils
• Chopped fresh parsley
• Sour cream

METHOD

Preheat the oven to 180°C. Heat one tablespoon of olive oil in a large frying pan over a low heat and fry the onion and garlic for five minutes. Add to a flameproof casserole.

Heat another tablespoon olive oil in the frying pan and brown the pork chops for two to three minutes each side. Add the chops to the casserole along with rosemary and thyme and season well. Pour over cider or chicken stock, bring to a simmer, then cover and cook in the oven for twenty minutes.

Add the Puy lentils to the casserole and return to the oven, uncovered, to cook for a further twenty to thirty 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 sour cream.