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.


  • 4 pork fillets

  • 10 tbsp Italian olive oil

  • 1/2 onion, finely chopped

  • 2 pinches of crushed dried chilli

  • 400g/14 1/4 oz canned lentils

  • 400g/14 1/4 canned cannellini beans

  • 50ml fresh vegetable stock

  • 1 tbsp rosemary leaves, chopped

  • 3 tbsp fresh parsley, chopped

  • 4 fresh rosemary sprigs

  • 2 buffalo mozzarella balls, drained and sliced

  • Salt and freshly ground pepper


  • 1.

    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.

  • 2.

    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.

  • 3.

    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 information

Nutritional analysis per serving (4 servings)

  • Energy 1382kj
  • Fat Total 90g
  • Saturated Fat 27g
  • Protein 96g
  • Carbohydrate 45g
  • Sugar 2g
  • Sodium 1515mg

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.

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