Schweinskoteletts mit Linsen - German baked pork chops with lentils
6 pork chops cut in 1 inch thickness
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups lentils
1 large onion, sliced
2 bay leaves
1/2 teaspoon dried thyme
2 tablespoons vegetable oil
1 cup onion, chopped
Trim the fat from the pork chops and season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
Wash the lentils; combine in a saucepan with the sliced onions, bay leaves and thyme; add water to cover. Bring to a boil and cook over low heat 1 hour. Add the remaining salt and pepper. Discard the bay leaves. turn into a baking dish.
Heat the oil in a skillet and brown the pork chops on both sides. Remove most of the oil until 2 teaspoons remain, sauté the chopped onions for about 7 minutes or until golden brown.
Mix into the lentils and arrange the pork chops over the lentils. Cover and bake in a 350ºF oven for 1 hour or until pork chops and lentils are tender, removing the cover for the last 15 minutes