Pork chops with warm lentil and tomato salad

Juicy pork is perfect with a filling mix of lentils, sweet tomatoes and aromatic herbs.

Recipe «Pork chops with warm lentil and tomato salad» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 3 tsp olive oil, 1 small red onion, finely chopped, 1 tsp ground cumin, 1/2 tsp ground coriander, 1 x 250g punnet cherry tomatoes, halved , 1 x 400g can brown lentils, rinsed, drained, 3 tsp White Balsamic vinegar, 2 tsp extra virgin olive oil , 2 tsp fresh lemon thyme leaves, 1/2 cup chopped fresh continental parsley, 4 pork midloin chops, excess fat trimmed.

Ingredients:

• 3 tsp olive oil 
• 1 small red onion, finely chopped 
• 1 tsp ground cumin 
• 1/2 tsp ground coriander 
• 1 x 250g punnet cherry tomatoes, halved 
• 1 x 400g can brown lentils, rinsed, drained 
• 3 tsp White Balsamic vinegar 
• 2 tsp extra virgin olive oil 
• 2 tsp fresh lemon thyme leaves 
• 1/2 cup chopped fresh continental parsley 
• 4 pork midloin chops, excess fat trimmed 

Instructions

1. Heat 2 teaspoons of the olive oil in a large non-stick frying pan over medium heat. Add the onion, cumin and coriander, and cook, stirring occasionally, for 3 minutes. Add the tomato and lentils. Stir to combine. Cook for 5 minutes or until heated through and the tomato softens slightly.
2. Combine the vinegar, extra virgin olive oil and thyme in a small bowl. Add the dressing and parsley to the tomato mixture and stir to combine. Taste and season with salt and pepper. Transfer to a heatproof bowl. Cover with foil to keep warm.
3. Wipe the pan clean. Heat over medium-high heat. Brush the pork with remaining olive oil and season with salt and pepper. Cook for 3-4 minutes each side. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Divide the salad among serving plates. Top with the pork to serve.