There are little more fancy touches than a frenched chop; lamb, pork, it doesn't even matter. I think all manage to look elegant even before you've tasted them! I picked up frenched lamb chops from my local Trader Joe's, and imagined them with a lentil stew. Try finding a bag of lentils early in the morning post-St. Patrick's Day. Sure enough, TJ's doesn't carry them anymore, but they have a cooked & refrigerated version. Somehow, at bright-and-early & on a very coconut water kind of morning, that sounded more passable than grocery store-trolling. I bought a package. Along with a container of mirepoix. Sure, I could chop carrots at home, along with celery and a couple of onions. Coconut water morning here, people. Prepped mirpoix would be fine.
After sauteeing the mirpoix in olive oil until soft, I added red wine *phhhbt* until it reduced and began to appear syrupy and silky. I dumped in the refrigerated lentils and stirred until they separated. Salted and peppered, I stirred in about 1/2c. of tomato sauce (it wasn't a measuring kinda day) and then 2 c. of chicken stock.
The frenched pork chops were rubbed with olive oil and TJ's 21 seasoning, and seared in a pan for 3 minutes a side.
Come now, your mouth is watering, isn't it??
Despite the aesthetic value of the frenched chop, I cut the meat off of the bone and sliced it with a serving of lentils and leftover herb sauce from St. Patty's Day <---shameless plug.
A serving of coconut water & you might even have an appetite for this!