Confit pork chops with braised green lentils
Keep these chops stashed in the refrigerator for days when you just don’t have the time or the will to cook. You’ll need to begin this recipe a day ahead.
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Serves
6
Cooking Time
Prep time 15 mins, cook 2 hrs (plus marinating)
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6
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pork chops (about 350gm each)
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110 gm
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(¾ cup) sea salt flakes
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2
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garlic cloves, thinly sliced
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6
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thyme sprigs
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1.1 kg
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goose fat, warmed
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To serve:
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green salad
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| Braised lentils |
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60 ml
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(¼ cup) olive oil
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1
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onion, finely chopped
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1
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carrot, finely chopped
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2
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baby fennel bulbs, finely chopped
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370 gm
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small green lentils
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3
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fresh bay leaves
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500 ml
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(2 cups) chicken stock or water
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1
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Place chops in a non-reactive baking dish in a single layer, scatter each side with salt, garlic and thyme. Cover and refrigerate overnight.
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2
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Preheat oven to 160C. Remove thyme and garlic from pork and reserve. Rinse pork under cold water to remove salt, pat dry with absorbent paper and return to baking dish. Return garlic and thyme to dish and cover with goose fat. Cover with foil and bake until tender (2 hours).
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3
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For braised lentils, heat oil in a large saucepan, add onion and cook over medium heat until soft (5 minutes). Add carrot and fennel and sauté until soft (3 minutes). Add lentils, bay leaves and stock or water, bring to a simmer. Reduce heat to low, cover and cook until lentils are soft, skimming occasionally (40 minutes). Season to taste.
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4
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Serve chops immediately with lentils and a green salad to the side.
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This recipe is from the July 2009 issue of Australian Gourmet Traveller.
RECIPE Rodney Dunn
PHOTOGRAPHY William Meppem
STYLING Vanessa Austin and Rodney Dunn