Sauteed Lentils with Pan Seared Pork Chops and Gorgonzola

The cooler nights made me think about soup...but I'm not ready for soup just yet. I'll get my fill from countless bowls of this steaming brew in the month's ahead. Still soup made me think of lentils so I start this recipe with this nourishing, filling and very inexpensive bean and top it off with center cut pork chops that I simply sear.

Sautéed Lentils and Fresh Tomatoes
Served with Pan Seared Pork Chops and Gorgonzola

(Serves Two)

2 cups lentils (more or less)
3-4 cups water
2 - 4 center cut pork chops
4 + 2 tablespoons extra virgin olive oil
¼ cup flour (seasoned with salt and pepper)
1 medium fresh tomato--coarsely chopped
Pinch of red pepper flakes
1 medium clove garlic--minced
¼ cup chicken broth
2 tablespoons Gorgonzola
4 leaves fresh arugula--slivered
Salt and pepper to taste

In a medium saucepan, over medium/low heat add lentils and water and cook at a low boil for about 20 minutes or until lentils are cooked but still firm (al dente--just like pasta). Drain and set aside.

Preheat oven to 350 degrees

In the meantime place a large sauté pan (no plastic handles) over high heat and add the oil.

Dredge each chop in the seasoned flour and add to the hot pan. Sear for a minute on each side or until golden brown.

Place pan in the oven (transfer to oven safe dish if your sauté pan has plastic handles) and cook for 15-25 minutes--depending on thickness--but don’t overcook--just until meat is no longer pink in the center.

In a medium sauté pan add the remaining 2 tablespoons oil followed by the garlic and pepper flakes. Sauté for a few moments then add the lentils and the tomatoes. Cook for 2 to 3 minutes, stirring occasionally. Add the broth, cook for an addition minute and remove from the heat.

To plate spread the lentils on the bottom of two large plates, top with the pork chops. Drizzle with pan drippings. Sprinkle with arugula (or basil) and dot with the cheese. Now enjoy……