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

Italian-Style Pork & Lentils

with Caper & Roasted Pepper Relish

35 MIN
2 Servings
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  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
  • with Pork Chops

    From the Test Kitchen

    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.
    10 green SmartPoints® per serving
    7 blue SmartPoints® per serving
    7 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
    CLICK FOR RECIPE CARD

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      530 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Italian-Style Pork & Lentils with Caper & Roasted Pepper Relish
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • ½ cup Black Beluga Lentils
    • 2 cloves Garlic
    • 1 bunch Kale
    • 4 oz Grape Tomatoes
    • 1 Shallot
    • 2 Tbsps Balsamic Vinegar
    • 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 enough of the Italian seasoning to coat (you may have extra). 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

    While the pork rests, 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 frequently,  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 water 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!

    Tips from Home Chefs

    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 enough of the Italian seasoning to coat (you may have extra). 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

    While the pork rests, 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 frequently,  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 water 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!

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