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Pork chops

Pork is often overlooked in favour of chicken, but if you commit to buying high welfare, free-range meat from outdoor-reared pigs, we promise you pork will become a treat again

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Lemon and thyme pork chops with lentils

SERVES 2. HANDS-ON TIME 25 MIN, PLUS MARINATING

In a medium bowl, mix 100g natural yogurt, the leaves from 4 thyme sprigs, roughly chopped, and the finely grated zest of 1 lemon with a pinch of salt and pepper. Add 2 British freerange bone-in pork chops and coat well. Cover and set aside for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6. Heat a griddle pan over a high heat, shake the excess marinade off the pork, then cook for 3 minutes on each side. Put in a roasting dish, then roast for 5 minutes. Leave to rest, covered with foil, for 5 minutes more.

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About Delicious Magazine

The May issue of delicious. has everything you need for the best bank holiday feasting, with a laid-back brunch, juicy tarragon roast chicken, proper lemon curd sponges and more. If you’re planning a walk, be sure to pack the brilliant picnic dishes from River Cottage’s Gill Meller. You’ll also find homemade scampi, duck ragù, good-for-you veggie ideas and easy midweek meals, plus the rules and recipes guaranteed to lift your cooking to the next level.
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