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Pork chops with warm lentil and tomato salad
Pork chops with warm lentil and tomato salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Succulent pork paired with seasoned lentils, sweet tomatoes, and fresh herbs.
Ingredients:
  • 13.80 gm olive oil
  • 1 small red onion, finely chopped
  • 2.50 gm ground cumin
  • 1/2 tsp ground coriander
  • 1 x 250g punnet cherry tomatoes, halved
  • 1 x 400g can brown lentils, rinsed, drained
  • 3 tsp White Balsamic vinegar
  • 9.20 gm extra virgin olive oil
  • 2 tsp fresh lemon thyme leaves
  • 125.00 ml chopped fresh continental parsley
  • 4 pork midloin chops, excess fat trimmed
Instructions:
  • In a large non-stick frying pan over medium heat, warm 2 teaspoons of olive oil. Saute the onion, cumin, and coriander for 3 minutes, stirring occasionally. Add the tomato and lentils, mix well, and cook for 5 minutes until heated through and the tomato slightly softens.
  • In a small bowl, mix together the vinegar, extra virgin olive oil, and thyme. Then add this dressing and parsley to the tomato mixture, stirring well. Season with salt and pepper to taste. Transfer to a heatproof bowl and cover with foil to keep warm.
  • Clean the pan and heat it over medium-high. Brush the pork with the remaining olive oil, season with salt and pepper, then cook each side for 3-4 minutes. Rest the pork on a plate covered with foil for 3 minutes. Serve the pork on top of the divided salad.

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