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Smoky Bacon Lentil Pork Chop Stew with Root Vegetables
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Dutch Oven
  • Cutting Board
  • Knife

Ingredients
  

  • 4 bone-in pork chops
  • 6 slices bacon, chopped
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 2 medium potatoes, cubed
  • 1 cup dried green lentils, rinsed
  • 4 cups chicken broth
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Cook the chopped bacon in a large Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot.
  • Season the pork chops with salt and pepper. Brown them in the bacon fat for 3 minutes per side, then remove and set aside.
  • Add the diced onion and minced garlic to the pot. Cook for 2 minutes until the onion softens.
  • Stir in the sliced carrots, parsnips, and cubed potatoes along with the smoked paprika and thyme. Cook for 3 minutes to coat the vegetables.
  • Add the rinsed lentils and chicken broth. Return the pork chops to the pot and bring the mixture to a simmer.
  • Cover and cook on low heat for 35 minutes until the lentils are tender and the pork chops reach an internal temperature of 145°F.
  • Stir the cooked bacon back into the stew. Taste and adjust salt and pepper if needed. Sprinkle with chopped parsley before serving.

Notes

Use bone-in pork chops for extra flavor in the broth. If the stew thickens too much after sitting, add a splash of broth when reheating. Leftovers keep well in the refrigerator for three days and taste even better the next day as the lentils absorb more of the smoky broth.
Course: Soup
Cuisine: American
Equipment: Dutch Oven, Cutting Board, Knife