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Lemon Pork with Lentils

Servings = 4 | Serving size =1 pork chop with about 1/2 cup cooked lentils

This recipe can be multiplied by 2, 3, 4.

I like this for leftovers, but then I like cold pizza.

Place the olive oil, lemon juice, lemon zest, maple syrup, parsley, rosemary, garlic clove and pork chops in a zipper bag. Place in refrigerator overnight.

Cook the red lentils in 3 cups of simmering water for about 15 – 20 minutes until just tender. Drain and rinse with cold water.

Cook the green lentils in 3 cups of simmering water for about 15 – 20 minutes until just tender. Drain and rinse with cold water.

The lentils may be cooked to this point, combined and placed in refrigerator overnight.

Preheat oven to 350°F. Heat a 10 inch non-stick skillet over medium high heat and add the marinade from the zipper bag. Sear the pork chops for about two minutes on each side and place the skillet in the oven.

While the pork chops are cooking place 1 teaspoon olive oil in a small non-stick skillet and heat over medium high.

Add shallot, celery and red bell pepper and reduce the heat cooking until soft (about 3 – 4 minutes). Add the cooked lentils and toss until warm.

Add the first 1/4 cup sherry and 1/4 teaspoon salt. Reduce by about half (about 2 minutes). Add the butter and swirl. Divide between 4 warmed plates.

Remove the pork chops and place one each on top of the lentils. Discard the garlic from the skillet and increase the heat to medium high. Deglaze the pan with the second 1/4 cup sherry and 1/4 teaspoon salt and reduce by half, pouring the sauce evenly over each pork chop.

Nutrition Facts

Serving size: 4 ounces pork | Servings 4

Calories 459 | Calories from Fat 120

Amount Per Serving (% Daily Value)

Total Fat 13g (21%) | Saturated Fat 4g (19%)

Monounsaturated Fat 7g | Trans Fat 0g

Cholesterol 65 mg (22 %) | Sodium 212 mg (13 %)

Total Carbohydrates 38g (13%) | Sugars 7g

Dietary Fiber 15g (61%) | Protein 37g

Vitamin A 5% | Vitamin C 16 % | Calcium 5% | Iron 27%

Vitamin K 24 mcg  | Potassium  1033 mg | Magnesium  91 mg