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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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.
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Carb Conscious 600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
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fresh
ingredients
Italian-Style Pork & Lentils with Caper & Roasted Pepper Relish
Title
  • 2 Steaks
  • ½ cup Black Beluga Lentils
  • 2 cloves Garlic
  • 2 Tbsps Balsamic Vinegar
  • 1 bunch Kale
  • 4 oz Grape Tomatoes
  • 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 steaks
3 Cook the steaks

Pat the steaks dry with paper towels; season on all 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 steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare,* or until cooked to your desired degree of doneness. 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 steaks rest, 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

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished lentils topped with the sliced steaks 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 steaks
3 Cook the steaks

Pat the steaks dry with paper towels; season on all 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 steaks. Cook, turning occasionally, 8 to 10 minutes for medium-rare,* or until cooked to your desired degree of doneness. 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 steaks rest, 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

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the finished lentils topped with the sliced steaks and relish. Enjoy!

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