2 cups of lentils, soaked overnight (400 g)
1/2 cup of olive oil
10 pork chops (920 g)
1 onion, chopped (100 g)
6 cloves of garlic, minced
2 tablespoons of lemon juice
1 cup of black currants, seedless
Salt and black pepper to taste
2 cups of lentils, soaked overnight (400 g)
1/2 cup of olive oil
10 pork chops (920 g)
1 onion, chopped (100 g)
6 cloves of garlic, minced
2 tablespoons of lemon juice
1 cup of black currants, seedless
Salt and black pepper to taste
In a large pot, cook the lentils in plenty of water until they're tender but not mushy
Drain and reserve
In a large skillet, heat half of the olive oil and add the pork chops, seasoned with onion, 4 cloves of garlic, and lemon juice
Cook over low heat, covered, until the meat is tender
Season with salt and black pepper
Increase heat, uncover, and let the pork chops brown on both sides
Add a little water to create a sauce
Turn off heat and reserve
In another pot, add the remaining olive oil and garlic, and fry until golden
Combine the currants and lentils, and season with salt
Remove from heat and place the lentils in a dish, topped with the pork chops
Pour in the sauce from the skillet and serve hot.
