Pork steaks with Sauteed lentils

Pork steaks with Sauteed lentils

A hearty and healthy meal that is sure to warm your belly. Try our Pork steaks with Sauteed lentils recipe.

TOTAL TIME 35 min|SERVES 4 

INGREDIENTS

• 2 tbsp Olive oil 
• 1 red onion, finely chopped 
• 2 garlic cloves, minced 
• 6 slices bacon, finely chopped 
• 1 tbsp finely chopped fresh rosemary
• 4 sprigs fresh thyme 
• 800g tinned brown lentils, drained, rinsed
• 1/2 cup water 
• 1 tbsp lemon juice 
• 4 x 150g uncrumbed pork schnitzels
• 1 lemon, halved crossways 
• 175 g asparagus, trimmed, sliced thinly lengthways 

METHOD

HEAT half the oil in a large frying pan over high heat; cook onion, garlic and bacon, stirring, until onion softens. Add rosemary and 3 sprigs of the thyme; cook for 1 minute until fragrant. Add lentils and the water; reduce heat and simmer for 2 minutes or until the water evaporates. Stir in lemon juice.

CUT pork in half crossways. Heat remaining oil in a large frying pan over medium heat; cook pork, in batches, until browned on both sides and cooked through. Remove from the pan and rest, covered, for 2 minutes.

COOK the lemon halves cut-side down in the frying pan until charred.

BOIL, steam or microwave asparagus until just tender; drain. Season to taste.

SERVE pork with lentils, asparagus and charred lemon. Sprinkle with remaining thyme leaves and season with a crack of black pepper to finish.

<Box> You can also use a sliced pork fillet for this recipe instead of schnitzels.

Print Recipe

Pork steaks with Sauteed lentils

Serves: 4

Total Time: 35 minutes

Ingredients

• 2 tbsp Olive oil 
• 1 red onion, finely chopped 
• 2 garlic cloves, minced 
• 6 slices bacon, finely chopped 
• 1 tbsp finely chopped fresh rosemary 
• 4 sprigs fresh thyme 
• 800g tinned brown lentils, drained, rinsed
• 1/2 cup water 
• 1 tbsp lemon juice 
• 4 x 150g uncrumbed pork schnitzels
• 1 lemon, halved crossways 
• 175 g asparagus, trimmed, sliced thinly lengthways 

Instructions

1

Heat half the oil in a large frying pan over high heat; cook onion, garlic and bacon, stirring, until onion softens. Add rosemary and 3 sprigs of the thyme; cook for 1 minute until fragrant. Add lentils and the water; reduce heat and simmer for 2 minutes or until the water evaporates. Stir in lemon juice.

2

Cut pork in half crossways. Heat remaining oil in a large frying pan over medium heat; cook pork, in batches, until browned on both sides and cooked through. Remove from the pan and rest, covered, for 2 minutes.

3

Cook the lemon halves cut-side down in the frying pan until charred.

4

Boil, steam or microwave asparagus until just tender; drain. Season to taste.

5

Serve pork with lentils, asparagus and charred lemon. Sprinkle with remaining thyme leaves and season with a crack of black pepper to finish.

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