- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: easy
- 150 g Puy lentils
- 5 tbsp groundnut oil
- 1 large onion, finely diced
- 250 g thick-cutlardons of bacon, lanched
- 1 large sprig of thyme
- 2 bay leaves
- grated zest and juice of 2 lemons
- black pepper
- 4 pork cutlets, 200g each bones cleaned and trimmed
For the sage mustard sauce:
- 100 ml white wine
- 100 ml chicken stock
- 50 ml double cream
- 60 g unsalted butter
- 1 bunch of sage, icked and chopped
- 1 tbsp wholegrain mustard
- A few sage leaves, fried
1. In a large saucepan cover the Puy lentils with cold water and bring them to the boil. Strain into a colander and rinse with cold water.
2. Heat 2 tablespoons of groundnut oil in a heavy-based saucepan. Sweat the chopped onion and lardons in the oil for 2 minutes, stirring. Add the rinsed lentils and enough water just to cover them.
3. Add the thyme, bay leaves and lemon zest and bring to the boil. Cook at just below simmering point for 25 minutes or until soft. Once the lentils are cooked, remove from the heat and season well with salt and freshly ground pepper.
4. Towards the end of the lentils' cooking time, heat the remaining groundnut oil in a large frying pan. Season the pork cutlets with salt and freshly ground pepper. Fry the pork chops for 5 minutes each side over a medium heat until cooked through. Transfer the chops to a heated dish and turn up the heat under the frying pan.
5. Pour the white wine and chicken stock into the frying pan. Cook briskly until almost totally reduced. Add the cream, and stir in the butter, sage and mustard, mixing well.
6. Return the pork chops and their juices to the pan, coating in the sage mustard sauce. Serve the chops with the lentils and fried sage.
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