Begin by taking your pork chops out of your fridge and leaving them to warm to room tempaerature for 20 minutes. Continue by heating a large saucepan with 1 dessert spoon of vegetable oil on high heat, then add the pork chops and fry for 1 minutes on each side, you want the meat to seal and be lightly browned. Once done, remove to a plate.

Next, weigh your lentils out into a bowl, then add to a sieve and place on the bowl under a tap in the sink. Run cold water and thoroughly wash the lentils with your hands in the sieve for a good 2 – 3 minutes. The sieve and leave to dry. Continue with the bacon, slicing this horizontally then vertically to create dice. Heat the saucepan you used for the chops again (there should still be enough oil in there from before), then stir fry the bacon until it is brown. Add powdered fenugreek as you do so and, when done, add the lentils and stir thoroughly. Then add the stock, thyme, oregano and cloves, mix well and bring to a boil. Reduce to a simmer and cook for 15 minutes.

After the time is up, add the pork chops into the lentils and make sure they are as deep in the sauce as possible then top with 3 – 4 twists of black pepper. Bring back to a simmer and cook for 8 minutes, then turn the chops and cook for another 8 minutes. Serve the chops onto plates and top with the lentil sauce.