date:Mar 19, 2014
Ingredients
4 pork cutlets
1 tablespoon olive oil
15g butter
1 large zucchini, trimmed, thinly sliced
3 shallots, trimmed, thinly sliced
1 garlic clove, crushed
400g can brown lentils, rinsed, drained
60ml (1/4 cup) chicken stock
250g punnet cherry tomatoes
1/4 cup fresh continental parsley leaves
Method
1. Season pork with salt and pepper. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook pork for 2-3 minutes each side or until golden. Transfer to a plate.
2.