Fiery British Pork Chops with Lentils and Celery
What Started it all:
Pork Chops, Celery, lentils, frying pan
<em>As the pork chops sizzle in the pan, I energetically season them, ensuring they’re coated with a bold burst of flavor.</em>
Ingredients
- 4 pork chops
- 2 stalks of celery, chopped
- 1 cup of lentils
- Salt and pepper
- Olive oil
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 cups of chicken or vegetable broth
- Fresh parsley, chopped
Instructions
- Season the pork chops generously with salt and pepper.
- Heat a splash of olive oil in a frying pan over medium-high heat.
- Sear the pork chops for 4-5 minutes on each side until they develop a golden crust. Set them aside on a plate.
- In the same pan, add the chopped onion and celery. Cook for 5 minutes until they start to soften.
- Add the minced garlic and cook for another minute.
- Pour in the lentils and broth, then bring to a simmer.
- Place the pork chops back into the pan, nestling them into the lentils.
- Cover and let it all simmer for 15-20 minutes, or until the lentils are tender and the pork chops are cooked through.
- Sprinkle with fresh parsley before serving.