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Recipe Summary test

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees . In a resealable plastic bag, rub the pork chops with two-thirds of the garlic and 2 tablespoons olive oil; refrigerate. In a glass baking dish, combine the onions, vinegar, 2 tablespoons olive oil and 1/2 cup water. Cover and bake until the liquid is almost completely reduced, about 50 minutes; season with salt and pepper.

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  • Meanwhile, in a medium saucepan, combine 2 cups water, the lentils, rosemary and remaining garlic. Bring to a boil, then lower the heat and simmer until the lentils are tender and the liquid is absorbed, about 25 minutes. Stir in 1 tablespoon olive oil; season with salt and pepper.

  • In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the pork chops and cook, turning once, until golden and just cooked through, about 8 minutes; season with salt and pepper. Serve the pork chops on a bed of lentils, topped with the onions.

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