Pork Chops with Anise-Citrus Crust, Creamy Leeks Lentils and Glazed Carrots

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the pork chops dry with paper towels and season both sides with half of the salt and half of the black pepper.

2. 2

   In a small bowl, combine the breadcrumbs, lightly crushed anise seeds, orange zest, Dijon mustard, 15 ml (1 tbsp) olive oil, and 10 g (about 2 tsp) melted butter until the mixture is moist and fragrant.

3. 3

   Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the pork chops for 2 minutes per side until nicely browned.

4. 4

   Remove the skillet from the heat and spread the crust mixture over the top side of each chop, pressing gently so it adheres. Transfer the skillet to the oven and roast for 10 to 14 minutes at 220 °C / 425 °F, or until the center is juicy and properly cooked. Let rest for 5 minutes out of the oven.

5. 5

   Meanwhile, place the lentils in a saucepan with 600 ml (2 1/2 cups) vegetable broth. Bring to a boil, reduce the heat, and simmer for 22 to 25 minutes until tender.

6. 6

   In another saucepan, melt 15 g (1 tbsp) butter with 15 ml (1 tbsp) olive oil over medium heat. Add the onion, leek, and 2 garlic cloves. Cook for 6 to 8 minutes, stirring, until soft and fragrant.

7. 7

   Add the cooked lentils with a ladle of their cooking liquid, then stir in the heavy cream, white wine vinegar, half of the parsley, and a pinch of salt and pepper. Cook 3 minutes more, adding a little more broth if you want a creamier texture.

8. 8

   For the carrots, heat 10 g (2 tsp) butter with 15 ml (1 tbsp) olive oil in a skillet. Add the carrots, the remaining garlic clove, 60 ml (1/4 cup) vegetable broth, 15 ml (1 tbsp) honey, and a pinch of salt. Cover and cook for 6 minutes.

9. 9

   Uncover the carrots and add the remaining honey and 30 ml (2 tbsp) orange juice. Cook for 4 to 6 minutes more over medium-high heat, shaking the pan occasionally, until the liquid reduces and the carrots are glossy and tender.

10. 10

    Serve a bed of creamy lentils on each plate, top with a crusted pork chop, and add the glazed carrots on the side. Finish with the remaining parsley, a few grinds of black pepper, and, if desired, a few drops of pan juices.