Pork Chops and Lentils
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Ingredients
1 cup lentils, soaked, rinsed, and drained*
4 pork chops
1 clove garlic, minced or pressed
1 small onion, chopped
1 medium carrot, shredded
¼ tsp salt
¼ tsp thyme
⅛ tsp white pepper
2 tsp dried parsley
¾ cup dry white wine
11½-ounce can compliant tomato juice
1 TBSP prepared mustard
olive oil
190 grams lentils, soaked, rinsed, and drained*
4 pork chops
1 clove garlic, minced or pressed
1 small onion, chopped
1 medium carrot, shredded
¼ tsp (1.25 ml) salt
¼ tsp (1.25 ml) thyme
⅛ tsp (0.625 ml) white pepper
2 tsp (10 ml) dried parsley
177 ml dry white wine
340-ml can compliant tomato juice
1 TBSP prepared mustard
olive oil
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Instructions
- In crockpot, add everything but porkchops and start cooking.
- Brown porkchops in olive oil.
- Place them on top of lentils and cook on High for 4-5 hours.
Nutritional Info
Storage
Notes
*Soak beans overnight in cold water. Drain and throw away water. Rinse beans thoroughly under running water.
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