Let’s begin with YUM!!!
I was going to have a thoughtless Thursday but once I got into the kitchen my creative juices started flowing so here it is!
I started out by pre-heating my oven to 400.
Took my pork chops out and coated them in some garlic & parsley flavored mustard and wrapped them both with two strips of applewood smoked bacon.
My pork chops were quite thick so I cooked them for 35 mins and set my oven to broil at 500 for the last 3 or 4.
Step one-I started off by cooking the below in 2 cups of water or so that there was approx. 1 inch of water above the lentils:
1 cup dried lentils, rinsed and drained
1/2 a small onion
1 stalk of celery
2 bay leaves
Once the lentils have stared to boil turn your heat down to a simmer and leave uncovered until lentils are cooked and most of the water has evaporated, 20-25 mins.
Step two-Braise baby braise!
4 slices applewood smoked bacon
1/4 cup finely diced carrots
1/3 cup finely diced leek
1/3 cup finely diced onion
1/3 cup finely diced celery
1 or 2 cloves minced garlic
1/4 cup white wine
1 cup chicken stock
Heat a dash of olive oil in a dutch oven or heavy pot. Cook Bacon until slightly crispy and add all veggies until they start to caramelize. Add wine to de-glaze pan scraping any crispy bacon bits from the bottom of the pot. Add in chicken stock and lentil mixture from step one, discarding the bay leaves as you see them. Bring the pot to a boil and reduce to a simmer until the mixture becomes thick and saucy. Garnish with Parsley and serve!