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Thyme Roasted Pork Chops with Puy Lentil Ragout and Cider Mustard Sauce


  • For the pork chops

  • 2 thick free range organic pork chops

  • 1 sprig of thyme

  • 2 tbsp olive oil

  • salt and freshly ground black pepper

  • For the lentils

  • 400ml (14floz) good chicken stock

  • 200g (7oz) Puy lentils

  • 1tbsp olive oil

  • 100g (4oz) smoked bacon lardons

  • 100g (4oz) celery, diced

  • 100g (4oz) onion, finely chopped

  • 100g (4oz) carrot, diced

  • ¼ Savoy cabbage, finely sliced

  • 2 cloves garlic, finely chopped

  • 1tbsp parsley, chopped

  • salt and freshly ground black pepper

  • For the sauce

  • 100ml (4floz) chicken stock

  • 100ml (4floz) double cream

  • 100ml (4floz) cider

  • 1 shotCalvados

  • 2 tbsp wholegrain mustard

  • salt and freshly ground black pepper


  • For the pork chops:

  • 1.

    Pre-heat oven to 180°C/gas mark 4.

  • 2.

    Pre-heat a heavy based oven-proof frying pan.

  • 3.

    Rub the chops with olive oil, thyme, salt and pepper and drop into the pan.

  • 4.

    Cook for 3 minutes until coloured, then turn over and put in the oven for 15 minutes.

  • 5.

    Remove and rest for 5 minutes.

  • For the lentils:

  • 1.

    Add the chicken stock to large saucepan and bring to the boil.

  • 2.

    Add in the lentils and simmer for approximately 20 minutes until the lentils are al dente and the stock has been absorbed.

  • 3.

    Heat the oil in a large frying pan.

  • 4.

    Fry the bacon, onion, celery, carrot and garlic for 10 minutes until the bacon is crispy and the vegetables softened.

  • 5.

    Add in the cooked lentils and stir well to combine. Stir through the parsley and season to taste.

  • For the sauce:

  • 1.

    Mix all of the sauce ingredients together in a saucepan and simmer until reduced by ¾ and thick. Season to taste.

  • To serve:

  • 1.

    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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