Paprika & Fennel PORK Chops WITH Lentils & Beetroot Salad
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
Pork chops with a paprika and fennel crust, served over smoky chorizo lentils and a fresh beetroot salad with goat's cheese and orange.
Ingredients
- 1 tbsp fennel seeds
- 2 tsp smoked paprika
- 4 pork chops
- 2 tbsp olive oil
- 1 tbsp olive oil
- 1/4 lbs chorizo finely chopped
- 2 clove garlic peeled and finely chopped
- 7/8 lbs tinned green lentils
- 2 tbsp sun-dried tomato purée
- 1 parsley leaves
- sea salt
- freshly ground black pepper
- 7/16 lbs cooked, peeled beetroot chopped into small pieces
- 0.5 orange juiced
- 1 tbsp olive oil
- 1 rocket leaves
- 1 15/16 oz soft goat's cheese
- 0.25 red chilli deseeded and finely chopped
Nutrition (per serving, estimated)
Estimated based off 14 of 18 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 249 mg
- Iron: 4.3 mg
- Magnesium: 70.2 mg
- Phosphorus: 302 mg
- Potassium: 895 mg
- Zinc: 3.13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 tbsp fennel seeds
- 2 tsp smoked paprika
- 4 pork chops
- 2 tbsp olive oil
- 1 tbsp olive oil
- 7/8 lbs tinned green lentils
- 2 tbsp sun-dried tomato purée
- 1 parsley leaves
- sea salt
- freshly ground black pepper
- 1 tbsp olive oil
- 1 rocket leaves
- 1 15/16 oz soft goat's cheese
Prepare
- 1/4 lbs chorizo, finely chopped
- 2 clove garlic, peeled and finely chopped
- 7/16 lbs cooked, peeled beetroot, chopped into small pieces
- Juice 0.5 orange
- 0.25 red chilli, deseeded and finely chopped
Let's Cook
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Step 1.
Preheat the grill (broiler) to high. Lightly crush the fennel seeds using a mortar and pestle or spice grinder. In a mixing bowl, combine the crushed fennel seeds, smoked paprika, and a good pinch of salt. In a separate bowl, place the pork chops and pour over 2 tablespoons olive oil, mixing well to coat.
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Step 2.
Transfer the oiled pork chops to a grill rack. Rub the spice mixture over the top of each chop to form a crust. Grill (broil) the chops for 6–8 minutes on each side, until golden and cooked through (internal temperature should reach 63°C/145°F).
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Step 3.
While the pork cooks, heat 1 tablespoon olive oil in a frying pan over medium heat. Add the finely chopped chorizo and garlic, and cook for 3–4 minutes, stirring occasionally, until the chorizo turns golden. Drain and rinse the tinned green lentils, then add them to the pan with the chorizo. Stir in the sun-dried tomato purée, 125ml (½ cup) boiling water, and a pinch of salt and pepper. Reduce the heat to low and simmer gently, stirring occasionally, while you make the salad.
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Step 4.
While the lentils simmer, place the chopped cooked beetroot in a mixing bowl. Squeeze the juice from half an orange over the beetroot, add 1 tablespoon olive oil, and a pinch of salt and pepper. Mix well, then transfer to a serving plate. Scatter the rocket (arugula) leaves over the beetroot, crumble the soft goat's cheese on top. Deseed and finely chop the red chilli, then sprinkle over the salad. Cover and set aside.
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Step 5.
Finely chop the parsley for the lentils and add it to the pan with the warmed lentils. Increase the heat to high, mix well, and cook for 1–2 minutes, stirring continuously, until the lentils thicken. Serve the pork chops spice-side up with the lentils and the beetroot salad.