Braised Pork and Lentil Casserole
- 2 tbsp olive oil
- 1 chopped onion
- 2 crushed garlic cloves
- 4 pork chops, dusted in seasoned flour
- 1 rosemary sprig
- 3 thyme sprigs
- 400ml chicken stock
- 150g puy lentils
- Handful of chopped parsley
- Soured cream, to serve
- Preheat the oven to 180C. Heat 1 tbsp of oil in a pan and soften the garlic and onion for 5 mins. Add to a casserole dish. Heat another tbsp of oil in the frying pan, and brown the chops for 3 mins on each side. Add these to the onion in the casserole along with the rosemary and thyme, and season well.
- Pour over the stock and bring to a simmer, then pop the lid on and cook in the oven for 20 mins. Add the lentils to the casserole, then cook for a further 25 mins in the oven. When the lentils are tender and most of the liquid has been absorbed, stir in the chopped parsley and serve with a dollop of soured cream - delicious!
1 hr
4 serving