Pork Chop Lentil Bake

This comforting Pork Chop Lentil Bake combines tender, juicy pork chops with a savory bed of earthy lentils, carrots, and aromatic herbs. The dish comes together in a single baking dish, making it an effortless yet impressive option for busy weeknights or family gatherings. The lentils absorb the flavorful broth infused with garlic, parsley, and bouillon, creating a thick, satisfying stew that complements the roasted pork perfectly. It is a wholesome, protein-packed meal that requires minimal active cooking time, allowing the oven to do the hard work. Serve this rustic international-style main with crusty bread to soak up the delicious juices, offering a warm and hearty experience that satisfies the whole family without the fuss of complex preparation.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 221.2

Dietary: Gluten-free

Description

This comforting Pork Chop Lentil Bake combines tender, juicy pork chops with a savory bed of earthy lentils, carrots, and aromatic herbs. The dish comes together in a single baking dish, making it an effortless yet impressive option for busy weeknights or family gatherings. The lentils absorb the flavorful broth infused with garlic, parsley, and bouillon, creating a thick, satisfying stew that complements the roasted pork perfectly. It is a wholesome, protein-packed meal that requires minimal active cooking time, allowing the oven to do the hard work. Serve this rustic international-style main with crusty bread to soak up the delicious juices, offering a warm and hearty experience that satisfies the whole family without the fuss of complex preparation.

Ingredients

1 cup Onion; chopped
1 Garlic Clove; minced
2 tablespoon Oil
2 1/2 cup ;Water
1 1/2 cup Dried lentils
2 md Carrot; chopped
2 tablespoon Parsley; snipped
2 teaspoon Instant chicken bouillon
1 Bay leaf Bay leaf
6 Pork chops Pork chops (about 1 1/2 lb)

Directions

1
Preheat oven to 350F (175C).
2
In a 2-quart saucepan, heat oil over medium heat. Add chopped onion and minced garlic; cook until onion is tender but not browned, stirring occasionally.
3
Add water, dried lentils, chopped carrots, snipped parsley, instant chicken bouillon granules, and bay leaf to the saucepan. Bring the mixture to a boil.
4
Reduce heat to low, cover the saucepan, and simmer for 30 minutes, or until lentils are tender and liquid has thickened.
5
Remove the saucepan from heat. Remove and discard the bay leaf.
6
Spoon the hot lentil mixture into a 12 x 7 1/2 x 2-inch baking dish, spreading it evenly to create a bed.
7
Arrange the pork chops in a single layer on top of the lentil mixture.
8
Cover the baking dish tightly with foil and bake in the preheated oven for 25 minutes.
9
Uncover the dish and bake for an additional 15 minutes, or until pork chops are cooked through and internal temperature reaches 145F (63C).

Nutrition Facts

Servings 6

Amount Per Serving
Calories 221.2kcal

% Daily Value *
Total Fat 8.3g13%
Saturated Fat 1.3g7%
Cholesterol 2.2mg1%
Sodium 40.8mg2%
Total Carbohydrate 28.6g10%
Dietary Fiber 9.5g38%
Sugars 6.5g
Protein 9.9g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pork chops, lentils, bake, one-dish meal, lentil stew, comfort food, protein, vegetarian base, garlic, onion, carrots, parsley, bouillon, simmer, oven baked, family dinner, hearty, savory, budget friendly, meal prep

Read it online: https://www.chefs-mate.com/recipe/pork-chop-lentil-bake/