Italian-Style Pork & Lentils with Caper & Roasted Pepper Relish

Italian-Style Pork & Lentils

with Caper & Roasted Pepper Relish

Group Created with Sketch. 35 min
Carb Conscious Mediterranean Diet i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 490 Cals/serving
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To pair with Italian-seasoned pork chops, we’re tossing a hearty trio of kale, shallot, and fresh tomatoes (cooked with sweet balsamic vinegar) with black beluga lentils, known as the “caviar” of the legume world for their rich flavor, deep color, and ability to hold their shape during cooking.

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ingredients
Italian-Style Pork & Lentils with Caper & Roasted Pepper Relish
Title
  • ½ cup Black Beluga Lentils
  • 2 Boneless, Center-Cut Pork Chops
  • 1 bunch Kale
  • 4 oz Grape Tomatoes
  • 2 cloves Garlic
  • 2 Tbsps Balsamic Vinegar
  • 1 Shallot
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Capers
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
Cook the lentils:
1 Cook the lentils:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water. Return to the pot.

Prepare the ingredients & make the relish:
2 Prepare the ingredients & make the relish:

Meanwhile, wash and dry the fresh produce. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve the tomatoes. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Roughly chop the peppers and capers; combine in a bowl. Add 1/2 teaspoon of olive oil and as much of the garlic paste as you’d like. Season with salt and pepper; stir to combine.

Cook the pork:
3 Cook the pork:

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

* An instant-read thermometer should register 145°F.

Cook the vegetables & finish the lentils:
4 Cook the vegetables & finish the lentils:

Meanwhile, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped kale and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Add the halved tomatoes and vinegar; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are softened. Turn off the heat. Transfer to the pot of cooked lentils; stir to combine. Taste, then season with salt and pepper if desired.

Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Slice the rested pork crosswise. Serve the finished lentils topped with the sliced pork and relish. Enjoy!

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Cook the lentils:
1 Cook the lentils:

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 25 to 27 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water. Return to the pot.

2 Prepare the ingredients & make the relish:

Meanwhile, wash and dry the fresh produce. Peel and thinly slice the shallot. Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Halve the tomatoes. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Roughly chop the peppers and capers; combine in a bowl. Add 1/2 teaspoon of olive oil and as much of the garlic paste as you’d like. Season with salt and pepper; stir to combine.

Prepare the ingredients & make the relish:
Cook the pork:
3 Cook the pork:

Pat the pork dry with paper towels; season on both sides with salt, pepper, and the Italian seasoning. In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned pork and cook 4 to 6 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board and let rest at least 5 minutes.

* An instant-read thermometer should register 145°F.

4 Cook the vegetables & finish the lentils:

Meanwhile, in the pan of reserved fond, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the sliced shallot and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the chopped kale and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and the liquid has cooked off. Add the halved tomatoes and vinegar; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the tomatoes are softened. Turn off the heat. Transfer to the pot of cooked lentils; stir to combine. Taste, then season with salt and pepper if desired.

Cook the vegetables & finish the lentils:
Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Slice the rested pork crosswise. Serve the finished lentils topped with the sliced pork and relish. Enjoy!