Pork chops with sea salt and blond lentils

Name: pork chops with sea salt and blond lentils
Cook time: 65 min
Total time: 125 min
Yield: 4
Cuisine: French
Ingredients: 2 cloves garlic; 8 Juniper berries; 3 teaspoons dried thyme; 2 teaspoons coarse sea salt; (freshly ground) black pepper; 4 tablespoons olive oil; 4 rib chops a approx. 150 g; 1 onion; 1 little winter carrot; 1 Red pepper; 3 bunch onions; 350 g blonde lentils; 3 bay leaves; 3 cloves; 1 vegetable stock

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.

Ingredients

Directions

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.
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.