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.
6pork chops (about 350gm each)110 gm(¾ cup) sea salt flakes2garlic cloves, thinly sliced6thyme sprigs1.1 kggoose fat, warmedTo serve:green saladBraised lentils60 ml(¼ cup) olive oil1onion, finely chopped1carrot, finely chopped2baby fennel bulbs, finely chopped370 gmsmall green lentils3fresh bay leaves500 ml(2 cups) chicken stock or water
Place chops in a non-reactive baking dish in a single layer, scatter each side with salt, garlic and thyme. Cover and refrigerate overnight.
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).
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.
Serve chops immediately with lentils and a green salad to the side.