Pork Chop & Black Lentils with Anchovy
Rib-end pork chop, beluga lentils, chicken jus, anchovy & tarragon
Ingredients
- 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 ltr water
- 320g dried black beluga lentils
- 2 sprigs thyme
- 2 bay leaves
To Finish
- 200ml 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
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.