Please forgive me Porky Pig

Let’s begin with YUM!!!

I was going to have a thoughtless Thursday post but while browsing my photos, I noticed that I had yet to post this wonderful recipe!

lentils

Porky Pork Chops

Pre-heat oven to 400 .

Coat  boneless pork chops in your favorite mustard.

Wrap entire pork chop with 2 strips of bacon.

Cook for 30 minutes or until internal temperature reaches 150.

Increase temperature to 500 and cook for 5 remaining minutes.

Braised Lentils

Step one-I started off by cooking the below in 2 cups of water or so that there was approx. 1 inch of water above the lentils:

1 cup dried lentils, rinsed and drained

1/2 a small onion

1 stalk of celery

1 carrot

2 bay leaves

Once the lentils have stared to boil, turn your heat down to a simmer and leave uncovered.  In about 20-25 minutes the lentils should be tender and most of the water should have evaporated.

Step two-Braise baby braise!

4 slices applewood smoked bacon

1/4 cup finely diced carrots

1/3 cup finely diced leek

1/3 cup finely diced onion

1/3 cup finely diced celery

1 or 2 cloves minced garlic

1/4 cup white wine

1 cup chicken stock

minced parsley

Heat a glug of olive oil in a dutch oven or heavy pot.  Cook Bacon until slightly crispy and add all veggies until they start to caramelize. Add wine to de-glaze pan scraping any crispy bacon bits from the bottom of the pot. Add in chicken stock and lentil mixture from step one, discarding the bay leaves as you see them. Bring the pot to a boil and reduce to a simmer, until the mixture becomes thick and saucy. Garnish with Parsley and serve!