Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.


"Italians... seemed never to die. They eat olive oil all day long... and that's what does it."
-William Kennedy, American author

The refrigerator light goes on...

Choose the center cut pork chop and trim it well. The flavor is in the meat and center cut loin chops have just enough marbling.


Lemon Pork with Lentils

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

Cooking Time: 30 Minutes

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

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

1 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
zest of one lemon
1 Tbsp pure maple syrup
1 Tbsp curley parsley
2 Tbsp fresh rosemary
1 cloves garlic
4 4 ounce center cut pork chops
1/2 cup red lentils
1/2 cup green lentils
6 cups water
1 tsp extra virgin olive oil
1 shallot
1 rib celery
1/4 tsp red pepper flakes
1/4 cup dry sherry
1/2 tsp salt
1 tsp unsalted butter
1/4 cup dry sherry
1/4 tsp salt

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

Amount Per Serving

Calories 459 Calories from Fat 120
% Daily Value
Total Fat 13g 21%
    Saturated Fat 4g 19%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 65mg 22%
Sodium 212mg 13%
Total Carbohydrates 38g 13%
    Dietary Fiber 15g 61%
    Sugars 7g
Protein 37g
Vitamin A 5% Vitamin C 16%
Calcium 5% Iron 27%
Vitamin K 24 mcg Potassium 1033 mg
Magnesium 91 mg