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For the pork chops:
Pre-heat oven to 180°C/gas mark 4.
Pre-heat a heavy based oven-proof frying pan.
Rub the chops with olive oil, thyme, salt and pepper and drop into the pan.
Cook for 3 minutes until coloured, then turn over and put in the oven for 15 minutes.
Remove and rest for 5 minutes.
For the lentils:
Add the chicken stock to large saucepan and bring to the boil.
Add in the lentils and simmer for approximately 20 minutes until the lentils are al dente and the stock has been absorbed.
Heat the oil in a large frying pan.
Fry the bacon, onion, celery, carrot and garlic for 10 minutes until the bacon is crispy and the vegetables softened.
Add in the cooked lentils and stir well to combine. Stir through the parsley and season to taste.
For the sauce:
Mix all of the sauce ingredients together in a saucepan and simmer until reduced by ¾ and thick. Season to taste.
In a deep bowl/plate pile the ragout in the centre, slice the chop in 2 and sit artfully on top, and spoon the sauce around. Sprinkle a few thyme leaves around and serve.
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