Boneless Pork Chops With Warm Lentil Salad - cooking recipe

Ingredients

1 cup olive oil
2 cloves garlic, finely chopped
4 large sprigs fresh thyme, tips set aside for garnish, leaves stripped from stems
4 None boneless pork chops (6 to 7 oz each)
9 oz dried red lentils
8 None green onions, sliced diagonally
9 oz cherry tomatoes, quartered
3 tbsp balsamic vinegar
1 oz shaved Parmesan cheese

Preparation

Mix 3/4 cup of the oil, garlic and thyme in a small saucepan. Heat until lukewarm then cool completely. Place the pork in a shallow dish. Pour the marinade over the top. Let marinate for 2 hours.
Cook the lentils in boiling water for 10 mins. Meanwhile, remove the pork from the marinade. Heat 2 tbsp of the remaining oil in large skillet on medium heat. Cook the pork for 6-8 mins until golden, turning once. Drain on paper towels.
Drain the lentils and toss with the green onions, tomatoes, vinegar and remaining 2 tbsp oil. Season with salt, black pepper and a pinch of sugar. Spoon onto plates and top with the pork. Sprinkle with Parmesan cheese and garnish with the thyme tips.