Pork steaks with Sauteed lentils
A hearty and healthy meal that is sure to warm your belly. Try our Pork steaks with Sauteed lentils recipe.
TOTAL TIME 35 min|SERVES 4
INGREDIENTS
- 2 tbsp Olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 6 slices bacon, finely chopped
- 1 tbsp finely chopped fresh rosemary
- 4 sprigs fresh thyme
- 800g tinned brown lentils, drained, rinsed
- 1/2 cup water
- 1 tbsp lemon juice
- 4 x 150g uncrumbed pork schnitzels
- 1 lemon, halved crossways
- 175 g asparagus, trimmed, sliced thinly lengthways
METHOD
HEAT half the oil in a large frying pan over high heat; cook onion, garlic and bacon, stirring, until onion softens. Add rosemary and 3 sprigs of the thyme; cook for 1 minute until fragrant. Add lentils and the water; reduce heat and simmer for 2 minutes or until the water evaporates. Stir in lemon juice.
CUT pork in half crossways. Heat remaining oil in a large frying pan over medium heat; cook pork, in batches, until browned on both sides and cooked through. Remove from the pan and rest, covered, for 2 minutes.
COOK the lemon halves cut-side down in the frying pan until charred.
BOIL, steam or microwave asparagus until just tender; drain. Season to taste.
SERVE pork with lentils, asparagus and charred lemon. Sprinkle with remaining thyme leaves and season with a crack of black pepper to finish.
<Box> You can also use a sliced pork fillet for this recipe instead of schnitzels.
Pork steaks with Sauteed lentils
Ingredients
- 2 tbsp Olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, minced
- 6 slices bacon, finely chopped
- 1 tbsp finely chopped fresh rosemary
- 4 sprigs fresh thyme
- 800g tinned brown lentils, drained, rinsed
- 1/2 cup water
- 1 tbsp lemon juice
- 4 x 150g uncrumbed pork schnitzels
- 1 lemon, halved crossways
- 175 g asparagus, trimmed, sliced thinly lengthways
Instructions
Heat half the oil in a large frying pan over high heat; cook onion, garlic and bacon, stirring, until onion softens. Add rosemary and 3 sprigs of the thyme; cook for 1 minute until fragrant. Add lentils and the water; reduce heat and simmer for 2 minutes or until the water evaporates. Stir in lemon juice.
Cut pork in half crossways. Heat remaining oil in a large frying pan over medium heat; cook pork, in batches, until browned on both sides and cooked through. Remove from the pan and rest, covered, for 2 minutes.
Cook the lemon halves cut-side down in the frying pan until charred.
Boil, steam or microwave asparagus until just tender; drain. Season to taste.
Serve pork with lentils, asparagus and charred lemon. Sprinkle with remaining thyme leaves and season with a crack of black pepper to finish.
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A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.