Lentil Salsa
Recipe courtesy of the National Pork Board and USA Pulses
Ingredients
- 6 pork chops
- 1/2 teaspoon salt plus additional, to taste
- pepper to taste
- olive oil
- 1/2 cup canned lentils rinsed
- 1 pound cherry or heirloom tomatoes scrubbed with vegetable brush under running water and finely diced
- 1/2 red onion scrubbed with vegetable brush under running water and finely diced
- 1 jalapeno pepper scrubbed with vegetable brush under running water and finely diced
- 1/4 cup cilantro gently rubbed under cold running water and roughly chopped
- 2 limes juice only
Instructions
- Pat pork chops dry with paper towels. Season with salt and pepper, to taste.
- In pan over medium heat, heat oil. Add pork chops and cook 3-5 minutes each side until they reach 145 F internal temperature. Let rest 3 minutes.
- In large bowl, mix canned lentils, tomatoes, red onion, jalapeno, cilantro, lime juice and kosher salt.
- Serve salsa immediately or cover and refrigerate 2-3 days.