Lentils with curry and pork chops

Pork chops with the spicy curry lentils will surprise you with their taste.

Materials:

Extra virgin olive oil
500 gr. pork chops
One large onion, chopped
Two cloves garlic, melted
50 ml dry red wine
2 tsp. tomato paste
500 gr. lentils
Two bay leaves
1 tsp. curry powder
1 tsp. sugar
salt, black pepper

Procedure

Step 1

Put enough olive oil to cover the base in a large deep frying pan with a lid and let it heat up well. Add the chops and fry them well (in batches if necessary) on all sides until they take on colour. Put them on a plate. Add the onion and garlic to the pan and fry them for 2-3 minutes. Add the chops again, deglaze with the wine and let it evaporate for 1-2 minutes. Add the paste and add enough water to cover the meat.

Step 2

Mix, close the lid, lower the heat to medium, and cook for about 25 minutes or until the meat is quite soft. Then add the lentils and spices (curry, bay leaves), sugar, salt, pepper, and a little more water if needed—the lentils should also be covered with liquid. Mix, close the lid again, and cook until the lentils are soft but without breaking and almost no liquid remaining.

Step 3

Once the food is pureed, serve on plates.

Giorgos Dimitrakopoulos is a columnist for Cantina. Translated by Paul Antonopoulos.

READ MORE: Goat with spaghetti from Alonissos.