Pork steaks with Sauteed lentils

Some dinners just get it right – quick, comforting, and just a little bit fancy without trying too hard. These pork steaks with sautéed lentils tick every box.

Think golden, juicy pork paired with a smoky, savoury lentil base that’s been given a proper glow-up with crispy bacon, garlic and herbs. It’s the kind of dish that smells like you’ve been cooking all afternoon… even though it comes together in just over half an hour.

The lentils are the quiet hero here – earthy and satisfying, lifted with a squeeze of lemon and the warmth of rosemary and thyme. Add sweet pops of onion, salty bacon bits and a splash of pan juices, and suddenly this humble pantry staple feels decidedly dinner-party worthy. The pork, meanwhile, is seared until beautifully caramelised, then rested just long enough to stay tender and succulent.

A side of ribboned asparagus keeps things fresh and green, while charred lemon halves bring a smoky citrus edge that ties everything together. It’s hearty without being heavy, wholesome without being boring – and exactly the sort of meal you’ll come back to when you want something nourishing that still feels like a treat.

Print Recipe

Pork steaks with Sauteed lentils

Serves: 4

Total Time: 35 minutes

Ingredients

• 2 tbsp Olive oil 
• 1 red onion, finely chopped 
• 2 garlic cloves, minced 
• 6 slices bacon, finely chopped 
• 1 tbsp finely chopped fresh rosemary 
• 4 sprigs fresh thyme 
• 800g tinned brown lentils, drained, rinsed
• 1/2 cup water 
• 1 tbsp lemon juice 
• 4 x 150g uncrumbed pork schnitzels
• 1 lemon, halved crossways 
• 175 g asparagus, trimmed, sliced thinly lengthways 

Instructions

1

Heat half the oil in a large frying pan over high heat; cook onion, garlic and bacon, stirring, until onion softens. Add rosemary and 3 sprigs of the thyme; cook for 1 minute until fragrant. Add lentils and the water; reduce heat and simmer for 2 minutes or until the water evaporates. Stir in lemon juice.

2

Cut pork in half crossways. Heat remaining oil in a large frying pan over medium heat; cook pork, in batches, until browned on both sides and cooked through. Remove from the pan and rest, covered, for 2 minutes.

3

Cook the lemon halves cut-side down in the frying pan until charred.

4

Boil, steam or microwave asparagus until just tender; drain. Season to taste.

5

Serve pork with lentils, asparagus and charred lemon. Sprinkle with remaining thyme leaves and season with a crack of black pepper to finish.

Notes

You can also use a sliced pork fillet for this recipe instead of schnitzels.