Pork Chops with Sugar Snap Peas, Scallions, Feta and French Green Lentils

Golden Pan-Seared Pork Chops

A thick chop develops a substantial crust without drying out. A gentle oven finish gives control over the center while the fat cap turns golden.

Ingredients

• 4 bone-in pork loin chops, 1¼–1½ inches thick, about 3 lb total
• 2 tsp fine sea salt, or about 0.8% of the pork's weight
• ½ tsp freshly ground black pepper
• 2 tbsp ghee

Instructions

1. Season the chops with salt and pepper and refrigerate uncovered for at least 30 minutes, or up to overnight.
2. Heat the oven to 400°F. Pat the pork thoroughly dry.
3. Heat a large ovenproof skillet over medium-high heat and add the ghee. Working in batches if necessary, sear the chops for 2–3 minutes per broad side, until deeply golden. Hold the fat edges against the pan with tongs for 1–2 minutes to brown them.
4. Transfer the skillet to the oven, or arrange the seared chops on a rimmed baking sheet if they do not fit comfortably. Roast for approximately 6–12 minutes, checking early with an instant-read thermometer inserted into the center away from the bone.
5. Remove each chop when its center reaches 145°F. Rest for at least 5 minutes, then cut the meat from the bones and slice across the grain into thick strips. Reserve the resting juices for plating.

Notes

• Thickness and starting temperature matter more than the clock; check each chop separately.

French Green Lentils with Carrot and Celery

French green lentils stay distinct and pleasantly firm. Finely diced vegetables add sweetness, while a little vinegar keeps the earthy lentils lively beside the pork.

Ingredients

• 1 cup Rancho Gordo French green lentils, picked over and rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 1 medium carrot, cut into ¼-inch dice
• 2 stalks celery, cut into ¼-inch dice
• 2 cloves garlic, finely chopped
• 1 bay leaf
• 2 sprigs thyme
• 3 cups water, plus more as needed
• ½ tsp fine sea salt, plus more to taste
• 2 tsp red wine vinegar
• to taste freshly ground black pepper

Instructions

1. Warm the olive oil in a saucepan over medium heat. Add the onion, carrot, celery and salt. Cook for 7–9 minutes, stirring occasionally, until softened but not browned.
2. Add the garlic and cook for 30 seconds. Stir in the lentils, bay leaf, thyme and water.
3. Bring to a gentle simmer, then cook partially covered for 25–40 minutes, until the lentils are tender but still hold their shape. Add hot water as needed to keep them barely submerged.
4. Remove the bay leaf and thyme stems. If the lentils are soupy, simmer uncovered briefly or spoon off excess liquid; they should be moist and glossy rather than swimming in broth.
5. Stir in the vinegar and season with pepper and additional salt as needed. Keep warm over very low heat, loosening with a splash of water before serving.

Notes

• Older lentils may take longer. Add the vinegar only after they are tender.

Blistered Sugar Snap Peas and Scallions with Feta

A hot skillet gives the peas browned spots while preserving their sweet crunch. Soft scallions, lemon and feta provide a savory, tangy contrast.

Ingredients

• 1 lb sugar snap peas, strings removed
• 2 bunches scallions, trimmed and cut into 2-inch lengths, whites and greens separated
• 1½ tbsp ghee
• 1 tbsp water
• 1 tbsp fresh lemon juice
• 3 oz feta, broken into rough chunks
• 2 tbsp roughly torn mint leaves, optional
• to taste fine sea salt and freshly ground black pepper

Instructions

1. Dry the snap peas and scallions well. Heat a wide skillet over medium-high heat and add the ghee.
2. Add the scallion whites and cook for 2–3 minutes, turning occasionally, until browned in places and beginning to soften.
3. Add the snap peas and spread them across the pan. Cook for 3–4 minutes, tossing only occasionally so they develop a few blistered spots.
4. Add the scallion greens and water. Toss for 1–2 minutes, until the greens wilt and the peas are bright green and crisp-tender.
5. Remove from the heat and add the lemon juice and pepper. Taste before adding salt, allowing for the feta.
6. Transfer to a serving dish or plates and scatter with the feta and optional mint, reserving a little mint for the pork if desired.

Notes

• If your skillet is small, blister the peas in two batches so they brown rather than steam.

Overall Timing / Workflow

The lentils can wait gently while the pork cooks. Finishing the peas during the pork's rest keeps them bright and crisp.

Instructions

1. 0:00 — Salt the pork, then chop the lentil vegetables and start the lentils.
2. 0:15 — Trim the snap peas and scallions, crumble the feta and prepare the optional mint.
3. 0:25 — Heat the oven to 400°F and prepare the pork skillet.
4. 0:30 — Sear the pork and transfer it to the oven. Check the lentils and finish with vinegar once tender.
5. 0:45 — Begin cooking the scallions and snap peas, adjusting this timing to the pork's progress.
6. 0:50–1:05 — Rest the cooked pork, finish the vegetables with lemon and feta, then slice and serve. Allow extra time if the lentils need it.

Plating

Keeping the lentils and green vegetables alongside one another preserves their contrasting textures, while the sliced chop ties the plate together.

Instructions

1. Spoon the warm lentils onto one side of each warmed plate.
2. Arrange the snap peas and scallions alongside, keeping the feta in visible chunks.
3. Fan the sliced pork across the upper part of the plate, partly overlapping the lentils. Set the bone alongside if desired.
4. Spoon a little resting juice over the pork and finish with any reserved mint. Serve immediately.

Leftover Path

Separate storage protects the vegetables from becoming soggy and lets the lentils reheat without overcooking the pork.

Instructions

1. Refrigerate pork, lentils and vegetables in separate airtight containers within 2 hours. Use within 3–4 days.
2. Reheat lentils in a saucepan with a splash of water. Reheat pork covered with a little water or lentil cooking liquid until it reaches 165°F, avoiding prolonged cooking.
3. Warm the peas and scallions briefly, or serve them chilled with the lentils as a salad. Add fresh lemon and mint, and any separately stored feta, just before eating.