Ingredients
• 4 pork cutlets
• 1 tablespoon olive oil
• 15g butter
• 1 large zucchini, trimmed, thinly sliced
• 3 shallots, trimmed, thinly sliced
• 1 garlic clove, crushed
• 400g can brown lentils, rinsed, drained
• 60ml (1/4 cup) chicken stock
• 250g punnet cherry tomatoes
• 1/4 cup fresh continental parsley leaves
Method
1. Season pork with salt and pepper. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook pork for 2-3 minutes each side or until golden. Transfer to a plate.
2. Melt the butter and remaining oil in the pan. Reduce heat to medium. Cook the zucchini, shallot and garlic, stirring, for 2 minutes or until soft. Stir in the lentils, stock and tomatoes. Bring to the boil. Reduce heat to low. Place the pork on top of the lentil mixture. Cover and cook for 5 minutes or until the pork is cooked through. Top with the parsley.
