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Pork chops in lentil and courgette sauce

These pork chops in lentil and courgette sauce make a comforting, protein-rich midweek supper that is both filling and full of flavour. The pork is first seared until golden, then finished in a rich vegetable and lentil sauce with sweet baby tomatoes, rosemary and thyme. Lentils add extra plant-based protein and fibre, while the courgette and other vegetables make the sauce hearty without being heavy. This easy one-pan pork recipe is naturally dairy-free and gluten-free, and is ideal when you want a satisfying family meal without too much preparation or washing up. Serve it with mashed potatoes, quinoa, rice or crusty bread to soak up the delicious sauce.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 large pork chops
  • 2 Tbsp olive oil
  • 1 onion finely chopped
  • 1 celery stick finely chopped
  • 1 carrot finely chopped
  • 2 garlic cloves minced
  • 1 small courgette finely chopped
  • 1 Tbsp chopped fresh rosemary
  • 1 Tbsp fresh thyme leaves
  • 1 Tbsp apple cider vinegar
  • 2 handfuls baby tomatoes
  • 1 x 400g tin brown lentils drained
  • 1 handful fresh basil leaves
  • Salt and freshly ground black pepper to taste

Method
 

  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.