Ingredients:
4 pieces 1 1/4-inch thick center-cut pork chops, bone-in
1/4 cup chopped shallots
1/2 cup dry white wine
3/4 cup veal stock
1/2 cup heavy cream
1 tbsp butter
1 tbsp vegetable oil
1 tbsp Dijon mustard
salt, pepper

1. Rub salt and pepper on the pork chops. Melt butter in the oil using a deep skillet over high heat. Add the pork chops and brown them on each side for about 5 minutes. Reduce heat if they brown too quickly.
2. Remove chops to a platter and pour off most of the fat. Add shallots and cook over medium-heat until softened. Add wine and bring to a boil, scraping brown bits off the bottom of the skillet.
3. Stir in the veal stock and return the pork chops to the skillet. Bring the sauce to a simmer, cover and cook chops until tender, about 25 minutes. Remove chops to a warm platter and tent with aluminum foil to keep warm.
4. Raise the heat and boil juices to reduce to half, about 2 minutes. Add cream and boil for another 2 minutes until sauce thickens. Remove the pan from the heat and whisk in mustard. Spoon over sauce over the chops and serve.

Ingredients:
2 skinless cod fillets
half a stick of unsalted butter, melted for a few seconds in the microwave
6 slices of prosciutto

For the lentils:
2 cups of brown lentils
1 medium red onion, finely chopped
3 cloves of garlic, minced
1 medium carrot, peeled, finely chopped
1 tsp dried thyme
3 bay leaves
salt, olive oil

1. Heat oven to 400º. Line a baking sheet with aluminum foil.
2. Brush cod fillets with butter and wrap each in a two slices of prosciutto, leaving the ends open. Brush with butter again. Bake fish until firm and white for about 20 minutes.
3. In the meantime, heat a large skillet and add oil. Sauté garlic, onion and carrots with a little salt.
4. Using a rice cooker, cook lentils like you cook rice but with an extra 2 cups of water. Add your sautéed vegetables, thyme and bay leaves.
5. Serve cod on a bed of lentils.