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Pork chops with sea salt and blond lentils
 
 
4 ServingsPTM125 min

Pork chops with sea salt and blond lentils


A tasty French recipe. The main course contains the following ingredients: meat, garlic, juniper berries, dried thyme, coarse sea salt, (freshly ground) black pepper, olive oil, ribs (a ca. 150 g), onion, winter carrot, red pepper, spring onions, blonde lentils, bay leaves, cloves and vegetable stock tablet.

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Directions

  1. Garlic peel and chop. Juniper berries crumble. In half of garlic juniper, mix 2 teaspoons of thyme, salt and pepper and 2 tablespoons of oil. Cover chops with spice mixture around and keep covered in refrigerator for at least 1 hour.
  2. Peel and chop onions. Wash the carrot, bell pepper and spring onions and cut into pieces. Heat 1 tablespoon of oil in a large pan and fry for 1 minute. Add root and fry for 1 minute. Prepare lentils through and bake for 1 to 2 minutes. Add laurel, cloves of thyme and 1 liter of water with a vegetable stock cube and bring to the boil. Put the fire gently and cook the lentils for about 35 minutes. Meanwhile, preheat the grill to the highest setting. Place chops just under the hot grill and brown in a maximum of 10 minutes, turning meat halfway. Remove laurel and clove from lentil mixture. Then drain the lentils in colander. Heat the rest of oil in the same pan and stir-fry the rest of the garlic, bell pepper and spring onions for 4 minutes. Return lentils from colander to the pan and season well with pepper and onion mixture to taste with salt and pepper. Serving lentils with pork chops.


Nutrition

470Calories
Sodium0% DV2.875mg
Fat15% DV10g
Protein106% DV53g
Carbs14% DV42g
Fiber32% DV8g

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