• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Pork chops with a confit of pears with rich sherry lentils

  • 2servings
  • 35minutes

Add to MenuAdd to Calendar

Source: uktv.co.ukReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, D
MineralsCopper, Natrium, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 pork chops , each black pepper

  2. 10 g ground coriander

  3. 10 g ground cinnamon

  4. 2 tbsp olive oil

  5. 45 g butter

  6. 2 shallots , finely chopped

  7. 1 clove garlic , finely chopped

  8. 1 tbsp brandy

  9. 4 pears , eeled and chopped

  10. 1/2 bulb fennel

  11. 1 carrot , finely chopped

  12. 1 stick of celery , finely chopped

  13. 150 g Puy lentils

  14. 30 ml dry sherry

  15. 400 ml chicken stock

  16. 30 ml double cream

  17. 1 tbsp sherry vinegar

  18. 1 tbsp finely chopped parsley

Instructions Jump to Ingredients ↑

  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.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback