Pan-Seared Pork Chops with Warm Lentil Salad

Name: Pan-Seared Pork Chops with Warm Lentil Salad
Yield: Serves 4
Ingredients: 4 (8- to 10-ounce), bone-in pork rib chops, ¾ to 1 inch thick, trimmed; , Salt and pepper; 6 tablespoons, extra-virgin olive oil; 1/2 cup, pitted green olives, halved; 1 , shallot, minced; 2 , garlic cloves, minced; 2 (15-ounce) cans, lentils, rinsed; 6 ounces, cherry tomatoes, quartered; 1/4 cup, fresh parsley leaves

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Appears in Cook's Country October/November 2018

Main Courses

Pork

Weeknight

For big flavor impact, we turned to the olive bar.

SERVES4

TIME30 minutes

Pan-Seared Pork Chops with Warm Lentil Salad

WHY THIS RECIPE WORKS

Blooming the garlic, shallot, and green olives in oil carries their flavors throughout the lentil salad.

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