Directions:
- Heat 3 tablespoons of the olive oil in a saucepan. Add in the onion and dried chili and fry until golden, stirring often.
- Add in the canned lentils and cannellini beans, together with the juices. Bring to the boil and simmer for 5 minutes, cooking off the liquid.
- Using a hand-blender, blend the lentil mixture into a puree.
- Preheat a griddle pan until hot.
- Coat the pork chops with olive oil and season with salt, freshly ground pepper and chopped rosemary.
- Griddle the chops for 2 minutes on each side.
- Transfer the chops to a roasting tray. Top each chop with a rosemary stalk, then 2 slices of mozzarella. Season with salt and freshly ground pepper and drizzle with olive oil.
- Preheat the broiler, then grill the chops for 1-2 minutes until the mozzarella begins to melt.
- Place 3-4 tablespoons of the lentil mixture each on 4 serving plates, then top with a pork chop. Serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 719.76 Kcal (3013 kJ) | ||
| Calories from fat | 324.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.04g | 55% | |
|---|---|---|---|
| Sodium | 105.93mg | 4% | |
| Potassium | 972.85mg | 21% | |
| Total Carbs | 69.87g | 23% | |
| Sugars | 2.53g | 10% | |
| Dietary Fiber | 35.11g | 140% | |
| Protein | 29.93g | 60% | |
| Vitamin C | 5.1mg | 9% | |
| Iron | 9mg | 50% | |
| Calcium | 82mg | 8% | |
| Amount Per 100 g | |||
| Calories | 290.26 Kcal (1215 kJ) | ||
| Calories from fat | 130.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.53g | 55% | |
|---|---|---|---|
| Sodium | 42.72mg | 4% | |
| Potassium | 392.32mg | 21% | |
| Total Carbs | 28.17g | 23% | |
| Sugars | 1.02g | 10% | |
| Dietary Fiber | 14.16g | 140% | |
| Protein | 12.07g | 60% | |
| Vitamin C | 2.1mg | 9% | |
| Iron | 3.6mg | 50% | |
| Calcium | 33.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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