Roasted pork chops with apples & lentils
Roast
Roasting
In this recipe, the pork chops are seared and basted before they’re baked: While that’s the type of chef technique I usually try to get rid of when cooking at home, I do find that slightly frying herbs and garlic in hot cooking fat as they rest on top of the chops really does infuse the meat with flavor. <br /> <br />And mustard and cream are added to the lentils while they cook to sharpen and sweeten their flavor: The mustard provides a slight piquancy and the cream, cooked away to the point where you can’t even see it, gives a full richness to these somewhat earthy legumes. <br /> <br />Some tips to help you along the way: <br />- If you don’t have thyme, I would suggest rosemary or sage in its place. <br />- Any apple variety will work, but if I can, I like to do this with a nice crisp apple such as a Macoun or Pippin. <br />- If you are pressed for time in making this, the lentils can easily be made the day before and simply reheated while cooking the pork chops. <br />
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