Fiery British Pork Chops with Lentils and Celery

Fiery British Pork Chops with Lentils and Celery
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What Started it all:
Pork Chops, Celery, lentils, frying pan


  • 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


  1. Season the pork chops generously with salt and pepper.
  2. Heat a splash of olive oil in a frying pan over medium-high heat.
  3. Sear the pork chops for 4-5 minutes on each side until they develop a golden crust. Set them aside on a plate.
  4. In the same pan, add the chopped onion and celery. Cook for 5 minutes until they start to soften.
  5. Add the minced garlic and cook for another minute.
  6. Pour in the lentils and broth, then bring to a simmer.
  7. Place the pork chops back into the pan, nestling them into the lentils.
  8. Cover and let it all simmer for 15-20 minutes, or until the lentils are tender and the pork chops are cooked through.
  9. Sprinkle with fresh parsley before serving.

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