Juicy pork chop with dried tomatoes, ham and lentils-carrot-vegetables

Name: Juicy pork chop with dried tomatoes, ham and lentils-carrot-vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 75 g green puy lentils; 1 TABLESPOON Butter; 250 ml Vegetable broth; 2 Carrots; 3 dried tomato halves in oil; 3 Stem(s) Parsley; 1 small onion; 1 (approx. 200 g) Pork chop; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g lean diced ham (-nuggetz); 3 TABLESPOONS Whipped cream; 1 TEASPOON Lemon juice

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

75 g green puy lentils
1 TABLESPOON Butter
250 ml Vegetable broth
2 Carrots
3 dried tomato halves in oil
3 Stem(s) Parsley
1 small onion
1 (approx. 200 g) Pork chop
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g lean diced ham (-nuggetz)
3 TABLESPOONS Whipped cream
1 TEASPOON Lemon juice

Directions

1
Put the lentils on a sieve, rinse and drain. Heat butter in a pot. Sauté the lentils for 1-2 minutes. Add stock, bring to the boil and cook over a low heat for about 10 minutes. Peel, wash and dice the carrots, add them to the lentils and simmer in a closed pot for about 10 minutes until the lentils are soft.
2
Finely chop the tomatoes. Wash the parsley and dab dry. Remove the leaves and chop finely. Peel onion and chop finely. Wash the meat and dab dry. Heat oil in a small pan. Fry the meat for 3-4 minutes on each side, season with salt and pepper, remove and keep warm. sauté the onion, ham and tomatoes in hot frying fat for about 1 minute, stir in the parsley
3
Add cream to the lentil vegetables, bring to the boil, season with salt, pepper and lemon juice. Arrange lentils and meat, add tomato mixture