This is a delicious way of serving pork chops. The creamy mozzarella brings a richness, and the beans - high in protein and low in fat - are a welcome change from mashed potatoes.
Heat 3 tablespoons of the olive oil in a saucepan. Add in the onion and dried chilli and fry until golden, stirring often. Add in the canned lentils and cannellini beans, together with the juices. Bring to the boil and simmer for 5 minutes, cooking off the liquid. Using a hand-blender, blend the lentil mixture into a puree and add the parsley.
Preheat a griddle pan until hot. Butterfly the pork fillets and coat with olive oil and season with salt, freshly ground pepper and chopped rosemary. Pan fry for 2 minutes on each side.
Transfer the chops to a roasting tray. Top each chop with a rosemary stalk, then 2 slices of mozzarella. Season with salt and freshly ground pepper and drizzle with olive oil. Preheat the grill, and then grill until the mozzarella begins to melt. Place 3-4 tablespoons of the lentil mixture each on 4 serving plates, and then top with the freshly grilled pork. Serve at once.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Trending This Week