Slow-Simmered Pork Chops With Lentils and Vegetables

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 4 bone-in pork loin chops (about 10 oz each, 1 1/4-inch thick)
• 1 1/2 tsp kosher salt, divided; 1 tsp black pepper
• 1 tbsp neutral oil (canola or avocado)
• 2 tbsp unsalted butter
• 1 large yellow onion, diced (about 2 cups)
• 2 medium carrots, peeled and sliced 1/2-inch thick (about 1 1/2 cups)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika; 1 tsp dried thyme
• 1 bay leaf
• 1 cup dry green or brown lentils, rinsed and drained
• 4 cups low-sodium chicken broth
• 1 tbsp Dijon mustard; 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley

Do This

• 1) Pat pork dry; season with 1 tsp salt and pepper. Sear in oil 3 minutes per side; remove.
• 2) Add butter, onion, and carrots; cook 6 minutes. Add garlic 30 seconds.
• 3) Stir in tomato paste, paprika, thyme; cook 1 minute.
• 4) Add lentils, broth, bay leaf, and remaining 1/2 tsp salt; bring to a boil, then reduce to a gentle 185°F (85°C) simmer.
• 5) Simmer (partially covered) 25 minutes; nestle pork (and juices) back in.
• 6) Simmer 20–25 minutes until lentils are tender and pork reaches 145°F (63°C). Rest 5 minutes.
• 7) Stir in Dijon, vinegar, and parsley; taste and adjust seasoning. Serve hot.

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Why You’ll Love This Recipe

• One-pot comfort: pork, lentils, and vegetables simmer together into a cozy, complete meal.
• Big flavor, simple steps: a quick sear plus a seasoned broth makes it taste slow-cooked all day.
• Hearty and filling: lentils turn the broth into a rich, spoonable stew.
• Weeknight-friendly: mostly hands-off once it starts simmering.

Grocery List

• Produce: 1 large yellow onion, 2 medium carrots, 4 garlic cloves, 1 bunch fresh parsley
• Dairy: unsalted butter
• Pantry: green or brown lentils, low-sodium chicken broth, neutral oil, tomato paste, Dijon mustard, apple cider vinegar, smoked paprika, dried thyme, bay leaf, kosher salt, black pepper

Full Ingredients

Pork

• 4 bone-in pork loin chops, about 10 oz (285 g) each and 1 1/4-inch (3 cm) thick
• 1 1/2 tsp kosher salt, divided
• 1 tsp freshly ground black pepper
• 1 tbsp neutral oil (canola, vegetable, or avocado oil)

Lentil Stew Base

• 2 tbsp unsalted butter
• 1 large yellow onion, diced (about 2 cups / 300 g)
• 2 medium carrots, peeled and sliced 1/2-inch thick (about 1 1/2 cups / 180 g)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup dry green or brown lentils (about 7 oz / 200 g), rinsed and drained
• 4 cups low-sodium chicken broth (960 ml)

To Finish

• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh parsley
• Optional: additional salt and black pepper to taste

Step-by-Step Instructions

Step 1: Season the pork chops

Pat the pork chops dry with paper towels (this helps them brown instead of steam). Season both sides with 1 tsp kosher salt and the 1 tsp black pepper.

Step 2: Sear for deep flavor

Place a 5–6 quart Dutch oven over medium-high heat for 2 minutes. Add 1 tbsp neutral oil. When the oil shimmers, add the pork chops in a single layer.

Sear for 3 minutes per side (6 minutes total), until nicely browned. Transfer the chops to a plate. They will not be cooked through yet.

Step 3: Soften the onions and carrots

Reduce heat to medium. Add 2 tbsp butter to the pot. Once melted, stir in the diced onion and sliced carrots.

Cook for 6 minutes, stirring occasionally, until the onion is softened and starting to turn golden at the edges.

Step 4: Bloom the garlic and spices

Add the minced garlic and cook for 30 seconds, stirring constantly.

Stir in the tomato paste, smoked paprika, and dried thyme. Cook for 1 minute, stirring and scraping the bottom of the pot. This quick step wakes up the spices and deepens the broth.

Step 5: Build the broth and start simmering the lentils

Add the lentils, chicken broth, and bay leaf, plus the remaining 1/2 tsp kosher salt. Stir well, scraping up any browned bits from the bottom of the pot.

Bring to a boil over medium-high heat, then immediately reduce to low to maintain a gentle simmer of about 185°F (85°C).

Partially cover (leave the lid slightly ajar) and simmer for 25 minutes, stirring once halfway through to prevent sticking.

Step 6: Return the pork and finish cooking

Nestle the seared pork chops (and any juices from the plate) into the lentils so the liquid comes about halfway up the sides of the chops.

Keep the pot at a gentle 185°F (85°C) simmer, partially covered, for 20–25 minutes, or until:

• The lentils are tender (not crunchy), and
• The pork reaches an internal temperature of 145°F (63°C) in the thickest part (avoid the bone)

Transfer the pork chops to a plate and let them rest for 5 minutes while you finish the lentils.

Step 7: Finish the stew and serve

Remove the bay leaf. Stir the Dijon mustard and apple cider vinegar into the lentils. Simmer for 2 minutes to bring everything together.

Turn off the heat and stir in the chopped parsley. Taste and adjust with additional salt and pepper if needed.

Serve each pork chop over a generous scoop of lentils, onions, and carrots with plenty of broth spooned on top.

Pro Tips

• Choose the right lentils: use green or brown lentils for the best texture. Red lentils break down and will turn the pot into a puree.
• Watch the simmer temperature: keep it around 185°F (85°C). A hard boil can make pork tougher and can burst lentils.
• Thickness control: if the stew is thicker than you like, add 1/4–1/2 cup extra broth. If it’s too brothy, simmer uncovered for 5 minutes.
• Don’t skip the rest: resting the pork for 5 minutes helps it stay juicy and makes serving easier.
• Salt smart: broth salinity varies. Start with the listed salt, then adjust at the end after the lentils have absorbed flavor.

Variations

• Smoky ranch-style: add 4 oz (115 g) diced smoked ham with the onions, and swap half the broth for 2 cups (480 ml) beef broth.
• Herby white-wine finish: replace 1/2 cup (120 ml) of the broth with dry white wine and add 1 tsp chopped fresh rosemary with the thyme.
• Tomato-forward stew: add 1 cup (240 ml) canned crushed tomatoes with the broth for a richer, slightly sweeter braise.

Storage & Make-Ahead

Cool leftovers to room temperature for 30 minutes, then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low until steaming hot and the pork reaches 165°F (74°C), adding a splash of broth or water if the lentils have thickened. For best texture, store pork and lentils together (they flavor each other), but avoid boiling hard during reheating to keep the pork tender. Freeze for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate: 520 calories, 40 g protein, 34 g carbohydrates, 24 g fat, 12 g fiber, 780 mg sodium.