Pork Chops will Never be the Same Again!
Seared Thyme and Rosemary Pork Chops with a White Wine Dijon Sauce served atop a bed of Lemon-Dressed Lentils
Larger view here. When I was little, my mom always made munggo – or mung beans – with big bowl of rice and a few scraps of pork for flavor. It was always one of my favorite things to eat in the winter because it warmed your stomach in the cold Chicago months without being too heavy (Campbell’s Chunky New England Clam Chowder comes to mind). Ahhh the memories. Hee hee.
Lentils are more accessible to the general public and have the same texture as mung beans with added health benefits. Wiki says:
Apart from a high level of proteins, lentils also contain dietary fiber, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%).
Lentils:
Rinse your lentils under cold water and pick out the blemished (read: ugly) ones and put into a pot. Add enough chicken broth to cover the lentils by one inch (if you run out, just use water). Bring to a boil. Once it hits its boiling point, bring the heat down to medium-low. Cover the pot and let cook for about 30 -40 minutes, or until tender – just taste it to see if it’s cooked. Add salt liberally and serve hot as a side dish or cold in a salad. Easy!
Pork Chops (absentmindedly told in 1st person):
I heated a pan on high while I patted the meat dry with a paper towel. I then rubbed dried rosemary, freshly cracked pepper, cayenne and thyme all over the chops and let it sit for a few minutes. When the pan was hot, I added some good quality butter and olive oil to coat the bottom of the pan and let that preheat as well – until it barely smoked. Then, I added the pork chops in the pan AND DIDN’T TOUCH / MOVE THEM FOR 4 MINUTES (your chops should be at least 1.5 inches thick or you will over cook ‘em). Giving your pork chops (and any food for that matter) some privacy will allow it to get a really beautiful golden crust.
After 4 minutes, I flipped the chops and let cook until finished. If you’re unsure, stick a probe thermometer in the thickest part of the chop to get it to 135 – 155 degrees (medium to well done). It will continue cooking 10 degrees hotter while sitting out of the pan. Let sit for at least 12 – 15 minutes and serve!
Dijon White Wine Sauce:
Drain the excess fat from the pan. Add minced shallot (if you have some), dried herbs (thyme, rosemary and sage) and a tablespoon of Dijon mustard. Let cook for a few seconds. Take the pan off the heat and add 1 cup of white wine. Put back on heat and whisk until well mixed. Reduce by 1/2. Take the pan off the heat and slowly whisk in small chunks of butter, one at a time until nice and creamy (shoot for 4 tablespoons). Spoon on top of the meat and enjoy!
Any questions, just ask! I’ll do my very best to help you out!
Pork chops will never be the same again! 
~Spec
