Juicy chops on cream lentils

Name: Juicy chops on cream lentils
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Cardinal lenses; 3 Carrots; 1 TABLESPOON Butter; 100 g dried tomatoes (in oil); 5 Stem/s Parsley; 1 Onion; 4 Pork chops (approx. 250 g each); 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 75 g Diced ham; 100 g Whipped cream; 2 TABLESPOONS Balsamic vinegar

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

A tomato-bacon topping gives the briefly roasted meat that special touch

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Cardinal lenses
3 Carrots
1 TABLESPOON Butter
100 g dried tomatoes (in oil)
5 Stem/s Parsley
1 Onion
4 Pork chops (approx. 250 g each)
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
75 g Diced ham
100 g Whipped cream
2 TABLESPOONS Balsamic vinegar

Directions

1
For the vegetables, rinse the lentils and drain well. Peel and finely dice the carrots. Heat butter in a pot. Sauté the lentils briefly in it. Add 800 ml water and bring to the boil. Simmer at low heat for about 30 minutes. After about 20 minutes cooking time add carrots and cook to the end.
2
Meanwhile drain the tomatoes and cut them into small pieces. Wash the parsley and chop the leaves finely. Peel onion and chop finely.
3
For the chops, rinse the meat and pat dry. Heat the oil in a large pan. Fry the chops for about 4 minutes on each side. Season with salt and pepper, remove and keep warm.
4
Fry the onion, ham and tomatoes in hot frying fat for about 3 minutes. Stir in parsley.
5
Pour cream into the lentil vegetables and bring to the boil. Season to taste with salt, pepper and vinegar. Arrange everything.