Lemon Mustard Yogurt Lentils & Pork Loin Chops

A tart, tangy, and creamy lemon mustard sauce is the perfect accompaniment to fluffy lentils, brown rice, and oven-roasted pork loin chops.

This is an utterly delicious and healthy meal!

Lemon Mustard Yogurt Lentils & Pork Loin Chops

 

Lemon Mustard Yogurt Sauce:
¾ cup plain, whole milk Greek yogurt
juice and zest of 1 fresh lemon
2 Tbs. stoneground mustard
1 Tbs. olive oil
kosher salt and pepper

 

Whisk together all ingredients until smooth and emulsified.

 

Lentils and Rice:
½ cup black lentils
½ cup brown rice
olive oil
kosher salt and pepper

 

Bring 1 ½ cups water to a boil in a medium saucepan. 

 

Add the lentils and rice and bring back to a boil.

 

Reduce heat to a simmer, barely covering, and cook until the lentils and rice are soft and the water has absorbed.

 

Drizzle with olive oil and sprinkle in salt and pepper.

 

Fluff before serving.

 

Pork:
2 medium boneless pork chops
2 tsp. olive oil
kosher salt and pepper

 

Garnish:
Gorgonzola cheese
fresh rosemary

 

Preheat the oven to 425°F.

 

 Season the chops with olive oil, salt, and pepper.

 

Place on a medium baking sheet and cover with foil (or wrap the chops in foil completely before setting on the baking sheet.

 

Bake for about 40 minutes, until the pork reaches an internal temperature of 165 °F.

 

Remove from the oven and set aside.

 

To serve, plate with the lentils and rice, place a pork chop atop the legumes and drizzle with the tangy sauce.

 

Serve with Gorgonzola crumbles, fresh rosemary, and ground pepper.