Pork with Lentil, Orange, Avocado, and Basil Salad
~ adapted from Martha Stewart ~
Bring 8 cups water to a boil with 2 dried bay leaves.
Stir 1 cup dried lentils into boiling water. Turn heat down to a rolling simmer and cook for 25 to 30 minutes. Drain and allow to cool completely for 30 minutes.
Wash 4 boneless pork chops, fat trimmed. Pat dry; salt and pepper both sides of each, fry in 2 tablespoons olive oil on medium-high heat– 6 minutes on each side before flipping. Place on a foil-tented platter to keep warm.
Cut the peel and pith from 2 oranges. Reserve juices when cutting into quarters, needing 1/4 cup juice to stir into the lentils. Slice each quarter crosswise into 1/4-inch slices.
Mince 1 shallot to add.
Toss together orange pieces, 1/4 cup juice from the oranges, lentils, basil, shallot, 2 teaspoons oil, 3/4 teaspoons salt, 1/4 teaspoon pepper, meat juices from the platter if any, and 1 avocado cubed and folded into the salad.
Spoon salad over pork chops and garnish with basil. Pour over remaining juices from the meat pan.
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