Its Raining, its pouring

Here in the Pacific Northwest, it is wet.... sodden ground, skin is pruney just from opening the door, hair instantly frizzed, stay inside wet. We are doing our usual post Oscar movie watching. We let the world and critics vet the best movies, choose the ones we want out of the lineup and only watch the creme de la creme; winning... Actually, we just suck at getting organized and going to the theatre. It seems the only time we do go to a movie is when our daughter instigates it and then we are watching drivel like ‘Frozen’ instead of a movie worth discussing. Sooooo, inside cozy movie watching, while the rain pours down. This calls for pork. Really, everything calls for pork around here but that is another discussion. I was asked what my favorite animal is and misunderstanding the question; I started listing all the delicious things to be cooked from a pig. Imagine the traumatized face of the child who just wanted to know which animal I most liked to pet etc; and I am describing the slaughter and breakdown of Wilbur. I thought the blunder really funny, the child’s parents; not so much. Anyway, back to pork. Tonight will be delicious.

 Seared pork chops with Lentils and Braised creamy swiss chard. 

 Serves 3. 

 6 thick cut pork chops on the bone. 

1 cup lentils 

1/2 cup diced carrot, onion, celery mixed 

2 full bunches of swiss chard 

1 cup cream 

Salt and pepper 

 Preset oven to 350. Saute vegetable mix in small amount of oil in medium pot. Add lentils. Top with water, the amount should be double the height of the lentil/ veg height. Bring to a boil and then lower to a simmer. Cook till just tender but not falling apart. Season with salt and pepper and set aside with a lid. 

Rough chop the swiss chard. Preheat a large skillet with a little oil and add the chard. Allow to wilt down a bit and add the cream. Let the cream reduce with the chard jus till it is quite thick. Season. 

Season Pork chops with salt and pepper on both sides. Sear on very high heat with a little oil in a oven proof skillet. Golden sear on both sides. Put pork in the oven for approx. 15 minutes. The pork should be firm to the touch and just slightly pink inside. To Plate: Ladle a pile of lentils in the centre of the plate. Using tongs pile the chard on top. Pour the remaining cream sauce over. Place the pork chops on top of the pile, leaning them on each other. You can top with micro greens for extra colour.

(photography by Rachel)