Instructions

1. eat half of the olive oil in a large casserole pan over a medium-high heat. Season the pork chops with salt and pepper, then sear them on both sides until nicely browned. Transfer the chops to a plate.
2. Meanwhile, chop the onion, celery, carrot, garlic, rosemary and courgette.
3. Add the remaining oil to the same pan and gently sauté the vegetables and herbs over a low heat for about 8 minutes, stirring occasionally, until softened.
4. Deglaze the pan with the apple cider vinegar, scraping up any browned bits from the bottom. Add the baby tomatoes and a glass of water or stock. Bring to the boil, then reduce the heat and simmer for about 10 minutes, until the tomatoes have softened and started to burst.
5. Stir in the lentils, then place the pork chops on top of the vegetable and lentil mixture. Cover and cook for another 10 minutes, or until the pork is tender and cooked through.
6. Scatter over the fresh basil leaves and drizzle with a little extra vinegar, if you like.
7. Serve with mashed potatoes, quinoa, rice or crusty bread.