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Pork Chop & Black Lentils with Anchovy

Rib-end pork chop, beluga lentils, chicken jus, anchovy & tarragon

  • Bone Roasters
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Ingredients

Pork Chop & Black Lentils with Anchovy

  • 700g rib end pork cutlet, rind removed
  • Salt 
  • 120ml olive oil

For the lentils

  • 100ml olive oil
  • 1 spanish onion, finely diced
  • 1 celery stalk, finely diced
  • 1 carrot, peeled and finely diced
  • 2 x garlic cloves, minced
  • 1 tablespoon salt
  • 1 L water
  • 320g dried black beluga lentils
  • 2 sprigs thyme
  • 2 bay leaves

To Finish

  • 200ml Bone Roasters Chicken Jus
  • A splash of sherry vinegar
  • Salt and pepper to taste
  • 50ml Olive oil
  • 10g tarragon leaves
  • High quality Anchovies

Method

1

Prepare lentils

  • Heat olive oil in a large heavy-based pot over medium heat.
  • Add onion, celery, carrot, and garlic. Cook for 2–3 minutes.
  • Add lentils, stir through, and toast for 3 minutes.
  • Add water, salt, thyme, and bay leaves.
  • Cook for 40 minutes, stirring occasionally.
  • Strain off liquid and set lentils aside.
2

Cook pork chop

  • Salt pork chop liberally, rest at room temperature for 30–45 minutes.
  • Heat olive oil in a large frypan over medium–high heat.
  • Cook pork chop for 4 minutes each side, turning as needed, until internal temperature reaches 50°C.
  • Remove pan from heat, set a cake rack over it, and rest pork fat-side down over warm pan while finishing lentils.
3

Finish lentils

  • Heat a saucepan over low heat.
  • Add chicken jus and lentils, bring to a gentle simmer.
  • Turn off heat. Add olive oil and a splash of sherry vinegar.
  • Season with salt and pepper.
4

Serve

  • Carve pork chop and arrange on serving platter.
  • Spoon lentils alongside pork.
  • Place anchovies over sliced pork.
  • Finish lentils with tarragon leaves and a drizzle of olive oil.

Time Needed

  • 40 Mins
    Prep
  • 1h 10 Mins
    Cook

Difficulty & Yield

  • intermediate
  • Serves
    2
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Chicken Jus 25 Brix

The Bone Roasters Chicken Jus is a further reduction from our original 6 Brix Chicken Stock, using the very finest Australian free range chicken bones to provide an even deeper flavour profile. Ideal for braising, soups or your own sauces.

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