- 6
Ingredients
- 4 * 4 Toulouse sausages
- 1/4 * 1/4 cup meaty salt pork
- 2 * 2 tablespoons olive oil
- 6 * 6 bone-in pork chops, 1 cm thick, fat trimmed
- 2 * 2 onions, quartered
- 4 * 4 cloves garlic, chopped
- 2 * 2 cups green lentils, rinsed
- 1 * 1 cup white wine
- 3 * 3 cups chicken broth
- 4 * 4 confit duck legs
- 2 * 2 bay leaves
- * salt and pepper
Preparation
Step 1
Directions
1. With the rack in the middle position, preheat the oven to 170°C (325°F).
2. In a Dutch oven, or other ovenproof pot, over medium-high heat, brown the sausages and salt pork in the oil, 2 or 3 minutes per side. Remove the sausages and cut each diagonally into 3 pieces. Set aside.
3. In the fat remaining in the Dutch oven, or other ovenproof pot, brown the pork chops over high heat for 1 minute on each side. Season with salt and pepper. Set aside.
4. In the fat remaining in the Dutch oven, soften the onions and garlic over medium heat. Add the lentils and mix well. Deglaze with the wine. Return the chops and sausages to the pot. Add the broth, duck legs and bay leaves. Bring to a boil. Cover, transfer to the oven and bake until the lentils are tender, about 90 minutes. Adjust the seasoning