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Ingredients

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Pork Chops

Beluga Lentils

Sofrito Base

Spinach

  • Baby spinach 500.0 g
  • Butter 30.0 g
  • Garlic 10.0 g

Smoked pork chop brings bold, comforting flavour to this dish rooted in rustic cooking traditions. Served with sautéed spinach and a hearty beluga lentil sofrito, the plate celebrates simple, wholesome ingredients layered with deep, savoury character. The result is a balanced dish that highlights time-honoured techniques and the richness of slow-developed flavours.

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Preparation

  1. Pork Chops

    1. Prepare the seasoning by mixing Robertsons Steak & Chops Spice, Robertsons Smoked Paprika, garlic, and ginger in a bowl. 
    2. Pat the pork chops dry with paper towel. Rub the seasoning mix evenly over all sides of the pork. 
    3. Heat a pan on medium‑high heat with a little oil. 
    4. Add the pork chops and sear for 2–3 min per side until golden brown. 
    5. Reduce heat to medium and continue cooking until the pork reaches an internal temperature of 63 °C (juicy) or 70 °C (well done). 
    6. Remove from heat and rest for 5 min before serving to keep the chops tender and juicy.
  2. Beluga Lentils

    1. Place the lentils in sieve under cold running water to rinse. 
    2. Add the lentils to a pot with the water and Knorr Professional Vegetable Stock Granules and stir to dissolve the stock. 
    3. Bring to a boil, then reduce to a gentle simmer. 
    4. Cook for 20–25 min, or until the lentils are tender but still holding their shape. 
    5. Strain lentils and set aside.
  3. Sofrito Base

    1. Add a little oil to a medium pot and warm over medium heat. 
    2. Add the onions and celery first and cook for 5–6 min, stirring occasionally, until softened and fragrant. 
    3. Add the red pepper and carrots and continue cooking for 6–8 min until all vegetables are soft. Do not brown. 
    4. Stir in the garlic and cook for 1–2 min until aromatic. 
    5. Add Knorr Professional Tomato Pronto to the pot and stir well to combine. 
    6. Simmer the mixture for 5–10 min to thicken slighty. 
    7. Add the beluga lentils and mix well over low heat till combined.
  4. Spinach

    1. On a medium heat, add butter and garlic and saute. 
    2. Add baby spinach until nicely wilted, drain any excess water and strain, ready to serve.
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