Pork chops with lentils-carrot-vegetables

Name: Pork chops with lentils-carrot-vegetables
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 250 g Cardina lenses; 600 g Carrots; 1 TABLESPOON Butter; 100 g dried tomatoes (in oil); 1⁄2 Federation Parsley; 1 Onion; 4 Pork chops (approx. 250 g each); 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 75 g Diced ham; 125 g Whipped cream; 1 TABLESPOON Lemon juice

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

250 g Cardina lenses
600 g Carrots
1 TABLESPOON Butter
100 g dried tomatoes (in oil)
1⁄2 Federation Parsley
1 Onion
4 Pork chops (approx. 250 g each)
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
75 g Diced ham
125 g Whipped cream
1 TABLESPOON Lemon juice

Directions

1
Rinse the lenses and drain well. Peel, wash 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.
2
After about 20 minutes cooking time add the carrots and finish cooking.
3
Meanwhile drain the tomatoes and cut them into small pieces. Wash parsley, shake dry, pluck off leaves and chop finely. Peel onion and chop finely.
4
Wash the chops and pat them dry. Heat the oil in a large pan. Fry the chops in it in 2 portions on each side for 3-4 minutes. Season with salt and pepper, remove and keep warm.
5
Fry the ham, tomatoes and onion in hot frying fat for about 1 minute. Stir in parsley.
6
Pour cream into the lentil vegetables and bring to the boil. Season to taste with salt, pepper and lemon juice. Arrange the chops with lentil vegetables and tomato and ham mix.