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Tuscan-Spiced Pork Chops
with Lentils, Fennel & Marinated Tomatoes
45 MIN
2 Servings
From the Test Kitchen
To pair with spiced pork chops, we’re tossing fragrant sautéed fennel and juicy marinated tomatoes 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. For a bright, tangy finish, we’re topping the hearty dish with a duo of briny Castelvetrano olives and sweet roasted peppers.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
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NutritionPER SERVING
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Calories550 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Center-Cut Pork Chops
- ½ cup Black Beluga Lentils
-
4 oz Grape Tomatoes
- 1 Fennel Bulb
- 1 bunch Parsley
- 2 Tbsps Balsamic Vinegar
- 1 Shallot
- 1 oz Castelvetrano Olives
-
1 oz Sliced Roasted Red Peppers
- ¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
time-saving
tips & techniques
step-by-step
instructions
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 olive topping:
While the lentils cook, wash and dry the fresh produce. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Roughly chop the parsley leaves and stems. Halve the tomatoes. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Roughly chop the peppers. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Combine in a bowl; add 1/2 teaspoon of olive oil and season with salt and pepper. Stir to coat.
3
Cook the fennel:
While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced fennel; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and softened. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.
4
Marinate the tomatoes:
While the fennel cooks, in a large bowl, combine the halved tomatoes, chopped shallot, vinegar, 1/2 teaspoon of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
5
Cook the pork:
Pat the pork dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend (you will have extra). In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board and let rest at least 5 minutes.
6
Finish the lentils & serve your dish:
While the pork rests, to the pot of cooked lentils, add the cooked fennel, marinated tomatoes (including any liquid), and half the chopped parsley; season with salt and pepper. Stir to combine. Slice the rested pork crosswise. Serve the finished lentils topped with the sliced pork and olive topping. Garnish with the remaining chopped parsley. Enjoy!
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 olive topping:
While the lentils cook, wash and dry the fresh produce. Cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Roughly chop the parsley leaves and stems. Halve the tomatoes. Peel and finely chop the shallot to get 2 tablespoons (you may have extra). Roughly chop the peppers. Using the flat side of your knife, smash the olives to release the pits. Discard the pits, then roughly chop the olives. Combine in a bowl; add 1/2 teaspoon of olive oil and season with salt and pepper. Stir to coat.
3
Cook the fennel:
While the lentils continue to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced fennel; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until browned and softened. Transfer to a plate; cover with foil to keep warm. Wipe out the pan.
4
Marinate the tomatoes:
While the fennel cooks, in a large bowl, combine the halved tomatoes, chopped shallot, vinegar, 1/2 teaspoon of olive oil, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
5
Cook the pork:
Pat the pork dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend (you will have extra). In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a cutting board and let rest at least 5 minutes.
6
Finish the lentils & serve your dish:
While the pork rests, to the pot of cooked lentils, add the cooked fennel, marinated tomatoes (including any liquid), and half the chopped parsley; season with salt and pepper. Stir to combine. Slice the rested pork crosswise. Serve the finished lentils topped with the sliced pork and olive topping. Garnish with the remaining chopped parsley. Enjoy!
Tips from Home Chefs