2 cups of lentils, soaked overnight (400g)
1/2 cup of olive oil
10 pork chops (920g)
1 chopped onion
6 minced garlic cloves
2 tablespoons of lemon juice
1 cup of black currant jam, seedless
Salt and pepper to taste
2 cups of lentils, soaked overnight (400g)
1/2 cup of olive oil
10 pork chops (920g)
1 chopped onion
6 minced garlic cloves
2 tablespoons of lemon juice
1 cup of black currant jam, seedless
Salt and pepper to taste
Cook the lentils in plenty of water until tender but not mushy
Drain and reserve
In a large skillet, heat half the olive oil and add the pork chops, seasoned with onion, 4 garlic cloves, and lemon juice
Cook over low heat, covered, until the meat is tender
Season with salt and pepper
Increase heat, uncover, and let the pork chops brown on both sides
Add a little water to create a sauce
Turn off the heat and reserve
In a pan, add the remaining olive oil and garlic and fry until golden
Combine the currant jam and lentils and season with salt
Remove from heat and place the lentils in a serving dish
Arrange the pork chops on top and spoon the sauce over them
Serve hot
819 calories per serving