Pork with Lentils

 It escapes me why a pork chop, in all its glory, is considered less than a steak. When it comes to cost, I have no complaints but the recognition is lacking. I'm not riding the pork shoulder/belly band wagon of a few years ago that nearly drove us all insane. I'm just saying, as chefs, we eat pork constantly. We cook it for staff meal, we prepare it in our restaurants and we order it when we go out to eat. Its the most versatile food animal, yet marginally valued past bacon, sausage and the occassional spare rib.

A long stint of research into classic bistro menus (ongoing) has kept a number of humble ingredients in the back of my mind. I might add how difficult it is to read for hours on end about rich, cheesy gratin dauphinois, oysters with crisp muscadet, sausage with warm potato salad, chicken livers sauteed with bacon and bitter greens, briny mussels with white wine and crusty bread to mop it up, and cinnamony apple tarts and not become incredibly hungry.  It is a minimally exciting type of food, but often regarded as the most delicious. When I make dinner for friends and family the courses are closer to the aforementioned than something from a high restaurant (that will remain nameless).

I had actually cooked the pork chops awhile ago for a visiting relative that finds the slightest shade of pink in pork or poultry less than appetizing. They were seasoned and cooked at 60C for 1.5 hours. Then seared in the pan. Being as I discuss cooking lentils ad nauseum it should suffice to say they are cooked via the standard method and served as is.

While the chop is resting, the pan is deglazed with vermouth and reduced au sec. Cream and thyme are then added to reduce and finished with a spoon of dijon mustard.