Pork chop with braised lentils, chimichurri and saffron aioli

by The Kitchen with Great British Chefs
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Ingredients

Fresh Meat

  • 2 pork chops, roughly 250g each and at least 2.5cm thick
  • 500ml of pork stock, or water

Store Cupboard

  • salt
  • pepper
  • salt
  • salt, to taste
  • 1 large egg yolk
  • 1 tsp Dijon mustard
  • salt

Oils & Vinegars

  • 2 tbsp of vegetable oil
  • 1 tbsp of olive oil
  • 1 tbsp of white wine vinegar
  • 150ml of olive oil
  • 75ml of red wine vinegar
  • 50ml of vegetable oil

Fruit & Vegetables

  • 2 banana shallots, finely diced
  • 1 celery stick, finely diced
  • 3 garlic cloves, crushed
  • 1 small shallot, roughly chopped
  • chilli flakes, (optional)
  • 1 small garlic clove
  • 1/2 lemon, juiced

Cereals, Grains & Pasta

  • 225g of green lentils

Beverages

  • 175ml of dry white wine

Salad & Fresh Herbs

  • 2 sprigs of thyme
  • 2 handfuls of flat-leaf parsley leaves
  • 1 handful of coriander leaves
  • 5 oregano leaves

Spices & Dried Herbs

  • 1 pinch of saffron