4 boneless pork chops (large diced)
8 oz spicy sausage (chorizo, andouille or Italian sausage)
2 tbsp olive oil
1 white onion (diced)
Pinch of salt and black pepper (optional)
5 garlic cloves (minced)
4 celery stalks (chopped)
3 carrots (peeled and diced)
1 bag of dry lentils (16 oz)
2 bay leaves
2 sprigs rosemary (chopped)
2 tsp smoked paprika
1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add onion; sauté for 2-3 minutes until softened. Add pork chop pieces, sausage and a pinch of salt and black pepper, if desired. Cook, stirring occasionally, until pork and sausage begin to brown.
2. Add garlic, celery and carrots; cook, stirring for another 5-7 minutes. Add lentils, bay leaves, rosemary and smoked paprika. Stir and cook for 2-3 more minutes.
3. Add 6 cups of water; stir until incorporated. Season with salt and pepper, to taste. Bring mixture to a boil then reduce heat to a simmer.
4. Cover pot with a lid and simmer lentil mixture for 30-40 minutes, stirring occasionally. Cook until lentils are tender and pork chops reach an internal temperature of 145° F, followed by a 3-minute rest, and sausage reaches 160° F.
5. Divide lentil and pork mixture evenly among 4 bowls. Serve immediately with a crusty baguette, if desired.
More Recipes!
Never Run out!
Pork Recipes
Never Run out!
Pork Recipes
Here for you!
Colorado Pork Producers Council
Colorado pork producers contribute significantly to the state’s economy and community by providing high-quality, locally-sourced pork, supporting local agriculture, and fostering job creation and sustainability.
Resources
