Pork chops with melted mozzarella on a bed of cannellini and lentil puree

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By: Gino D'Acampo From: Good Food Bites

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This recipe is classed as easy

Rating 3.63 / 5 (8 votes)

Prep time:
10 min
Cook time:
15 min

For a tasty meal try Gino D'Acampo's recipe for grilled pork chops served on a bed of pulses


1. Heat 3 tablespoons of the olive oil in a saucepan. Add in the onion and dried chilli and fry until golden, stirring often.

2. Add in the canned lentils and cannellini beans, together with the juices. Bring to the boil and simmer for 5 minutes, cooking off the liquid.

3. Using a hand-blender, blend the lentil mixture into a puree.

4. Preheat a griddle pan until hot.

5. Coat the pork chops with olive oil and season with salt, freshly ground pepper and chopped rosemary.

6. Griddle the chops for 2 minutes on each side.

7. Transfer the chops to a roasting tray. Top each chop with a rosemary stalk, then 2 slices of mozzarella. Season with salt and freshly ground pepper and drizzle with olive oil.

8. Preheat the grill, then grill the chops for 1-2 minutes until the mozzarella begins to melt.

9. Place 3-4 tablespoons of the lentil mixture each on 4 serving plates, then top with a freshly grilled pork chop. Serve at once.


  • 10 tbsp Italian olive oil
  • 1/2 onion, finely chopped
  • 2 pinches of dried red chilli flakes
  • 400 g tinned lentils
  • 400 g tinned cannellini beans
  • 4 pork chops
  • salt, nd freshly ground pepper
  • 1 tbsp leaves rosemary, chopped
  • 4 fresh sprigs rosemary
  • 2 balls buffalo mozzarella, drained and sliced

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Latest Comment


Really good, nice and easy. I added a bit of chopped garlic after softening the onions and used dried rosemary (all I had in), but really good despite the changes. Will do again!

MarkR16487 MarkR16487  Posted 03 Feb 2012 8:00 PM