Recipes Ingredients Meat & Poultry Pork Recipes Pork with Lentil, Orange, Avocado, and Basil Salad Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 1 hrs 25 mins Servings: 4 French green lentils (also called Le Puy lentils) hold their shape better than other varieties, making them ideal for a salad. Ingredients 2 dried bay leaves 1 cup French green lentils 2 tablespoons extra-virgin olive oil 4 boneless pork chops (each 5 ounces and ½ to ⅔ inch thick), fat trimmed Coarse salt and freshly ground pepper 3 navel oranges ¾ cup roughly torn or chopped basil leaves, plus whole leaves for garnish 1 small shallot, minced (2 tablespoons) 1 Hass avocado, chilled Directions Bring 8 cups water and the bay leaves to a boil in a medium saucepan. Add lentils, and reduce heat. Cover with a round of parchment, and gently simmer until tender, 25 to 30 minutes. Drain lentils. Let cool completely, about 30 minutes. (Lentils may be made 1 day ahead and refrigerated.) Heat oil in a large nonstick skillet over medium-high heat. Pat pork dry, and season with 1/2 teaspoon salt and some pepper. Cook until pork is browned and just cooked through, flipping once, about 6 minutes. Let rest on a platter, tented with foil, 5 minutes. Meanwhile, finely grate 1 teaspoon zest from 1 orange. Cut peel and pith from remaining 2 oranges. Cut into quarters, and slice each quarter crosswise into 1/4-inch slices with a sharp knife, reserving juices. If necessary, squeeze zested orange to measure 1/4 cup juice total. Toss together oranges, 1/4 cup juice, the lentils, basil, shallot, 2 teaspoons oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Add any juices from resting pork. Halve, pit, and peel avocado. Halve each half lengthwise, then cut into 1/3-inch slices crosswise, and fold into salad. Spoon salad over pork, garnish with basil, and drizzle with remaining oil. Cook's Notes Dynamic DuoWhen lentils are eaten with vitamin C-rich oranges, the iron they contain is more easily absorbed by the body. Rate it Print