Hearty Pork Chops, Lentil Ragout and Cider and Mustard Sauce Recipe
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Ingredients (serves 2)
crack of salt and pepper
For the lentil ragout
drizzle of olive oil
shallot or small onion, finely chopped
pack of smoked pancetta or bacon cubes
cloves, finely chopped
cabbage, thick core removed and shredded
For the mustard and cider sauce
Preheat oven to 180 degrees (fan)
Start by making the lentil ragout, add the chicken stock and lentils to a pan, bring to the boil then reduce heat and simmer for around 20 minutes or until the stock has been absorbed.
While the lentils are cooking, heat a drizzle of olive oil to a frying pan. Add the shallot, leek, carrot and pancetta and sauté for 10 minutes until the vegetables have softened and the pancetta's fat has rendered and is crispy. Add in the garlic and cabbage and cook for a further few minutes until the cabbage has wilted. Stir through the cooked lentils. Set aside and keep warm.
Heat an ovenproof frying pan. Rub the pork chops with the olive oil and seasoning and then place into the hot pan. Cook for 3-4 minutes until browned, then turn over the chops and cook in the oven for 15 minutes or until the pork is cooked through. Once ready leave to rest under foil while you make the sauce.
Place all of the sauce ingredients to a saucepan. Bring to the boil then reduce for 5 minutes until it thickens to a sauce consistency.
To serve, divide the ragout between 2 warm serving dishes, add the chops and finish off with the sauce.
This is perfect for this time of year a juicy pork chop nicely browned with pancetta, earthy lentilsand vegetables all brought together with a comforting creamy mustardsauce I could eat this once a week as it is so tasty
Turn it off when the onions are soft, and heat again gently when the pork is ready. Not just any pork chop - this was a delicious, monster, juicy pork chop from Nick at Melling's butcher's in Todmorden Indoor Market
Thicken the sauce with the flour and cook for a further five minutes with the porkand the apples. My memories of freshly slaughtered pig in Poland are joyous - you could cut into the pork with a spoon it was so tender
Pork chops, thick cut and bone in, from the local butchers if possible. One of our favourite cuts of meat is a thick juicy pork chop, it really takes some beating with cidersauceand as we are in Somerset it's a no brainer
“Crisp apple Cider roasted tender pork loin, stuffed with plum, mushroom and rosemary stuffing, served with crisp purple carrots andmustard mashed potato – drizzled with a rosemary infused cider cream sauce
When the pan is hot enough, add the pork chops, add salt and pepper and brown them on all sides. Add the pork chops as well as any juice back in the pan and let them cook though, adding a little water as needed if the sauce is getting too thick
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