Puy Lentils with Celery and Carrots, and a Pork Chop - Friday Feb 24th 2012

Fab fried boneless pork loin chop, fried the way I learnt in France, mostly in butter with a dash of oil, in a small frying pan over a very slow heat. The juices go all caramelised and delicious.

But seriously, the most flavoursome things on that plate are the puy lentils.  So simple to make as well. Quantities here are for a substantial side dish for 2 people, so multiply or divide accordingly.

Firstly, dice and boil a couple of carrots and 2 or 3 sticks of celery until just tender.

Meanwhile saute a couple of shallots, add a drained can of Merchant Gourmet puy lentils, a sprinkle of thyme, a slug of fruit vinegar - I used my home made grapefruit and basil vinegar  but you can use your own choice of flavour, lots to choose from at Womersley Foods, (you know how I love them) I would probably use a light one, lemon maybe. Let that simmer for a moment or so, drain and add the carrots and celery.  When the pork is finished, drain the juices from that into the saucepan, and reduce them down until nice and thick. Adjust the seasoning right at the end, as it will depend on how much you have seasoned the pork. .

I didn't think this needed any starch, but you could add some if you are extra hungry. And a green vegetable of course, sprouts in this case.

Puy Lentils with carrots and celery, with a Pork Chop on the side