Pork Chops with Lentil Stew - 17g Carbs
By The Culinary Institute of America
This recipe offers a different way to serve pork chops-with
lentils and cabbage, always an excellent combination.
Preparation Cook: 45 Min
4 center-cut pork chop, 5 oz each
1/2 tsp salt
1/2 tsp freshly cracked black pepper
1 Tbsp salad oil
2 bacon slices, chopped
1/2 Spanish onion, chopped
1 carrot, diced
1 celery stalk, diced
2 garlic clove, minced
2 cup water
1 tsp tomato paste
1/4 cup green lentils
1 1/4 cup apple cider
1 white cabbage, sliced and salted
1 Tbsp flat-leaf parsley, chopped
1. Preheat oven to 400 degrees F (205 degrees C). Season pork chops
with half the salt and pepper. Heat oil in an ovenproof saute pan
over medium-high heat. Add pork chops and cook until browned, about
3 minutes per side.
2. Remove pork chops and reserve. Stir in bacon, onions, carrot,
celery, garlic, and one-fifth of the water; cook for 3 minutes.
Stir in tomato paste and lentils.
3. Stir in cider and remaining water and bring mixture to a simmer.
Simmer until lentils are tender, about 30 minutes. Return chops to
the pan and transfer to the oven. Bake 15 minutes.
4. Season the cabbage with remaining salt and microwave on high
for 5 minutes; keep warm.
5. Remove pan from the oven and simmer over medium-high heat for
an additional 10 minutes. Adjust the seasoning.
6. Add parsley to cabbage and stir well. Divide cabbage among
plates and top with pork chops and lentils.
Number of Servings: 4
Nutritional Analysis:
275 Calories, 27g Protein, 12g Fat, 17g Carbs, 178mg Sodium,
72mg Cholesterol