Pork chops with a confit of pears with rich sherry lentils

A real gamut of great ingredients combines to make a lip-smacking meal in this fabulous main course from Simon Rimmer
By Simon Rimmer
Pork chops with a confit of pears with rich sherry lentils
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 30 minutes
  • Effort: easy



  • 2 pork chops, each 175g
  • black pepper
  • 10 g ground coriander
  • 10 g ground cinnamon
  • 2 tbsp olive oil
  • 45 g butter
  • 2 shallots, finely chopped
  • 1 clove garlic, finely chopped
  • 1 tbsp brandy
  • 4 pears, eeled and chopped
  • 1/2 bulb fennel
  • 1 carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 150 g Puy lentils
  • 30 ml dry sherry
  • 400 ml chicken stock
  • 30 ml double cream
  • 1 tbsp sherry vinegar
  • 1 tbsp finely chopped parsley


1. Season chops with salt and freshly ground black pepper. Combine the coriander and 5g of the cinnamon and rub into the chops. Brush with oil and griddle-fry the chops for 4 minutes on each side.

2. Heat 15g of butter in a saucepan and fry the shallots and garlic until soft. Add the brandy and boil to reduce slightly. Add the pears and remaining cinnamon, and cook until soft.

3. Heat 15g of butter in a separate pan and fry the fennel, carrot and celery until soft.

4. Add the lentils and sherry and cook for 2 minutes.

5. Add the stock and bring to the boil. Simmer for 15-20 minutes until tender.

6. Stir in the double cream, sherry vinegar and parsley.

7. To serve, spoon the lentils onto a plate, top with a chop and then spoon over the pears.

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