Pork Chop with Braised Lentils and Saffron Aioli Recipe - Great British Chefs

Ingredients

• 2 pork chops, roughly 250g each and at least 2.5cm thick
• salt
• pepper
• 2 tbsp of vegetable oil
• 1 tbsp of olive oil
• 2 banana shallots, finely diced
• 1 celery stick, finely diced
• 3 garlic cloves, crushed
• 225g of green lentils
• 175ml of dry white wine
• 500ml of pork stock, or water
• 1 tbsp of white wine vinegar
• 2 sprigs of thyme
• 1 small shallot, roughly chopped
• 2 handfuls of flat-leaf parsley leaves
• 1 handful of coriander leaves
• 5 oregano leaves
• 150ml of olive oil
• 75ml of red wine vinegar
• salt, to taste
• chilli flakes, (optional)
• 1 pinch of saffron
• 1 Freshlay Farms Golden Yolker® egg yolk
• 1 small garlic clove
• 1 tsp Dijon mustard
• 50ml of vegetable oil
• 1/2 lemon, juiced