1 pound pork chops
1 (10 ounce) can condensed cream of mushroom soup
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can beef broth
2 tablespoons olive oil
2 cloves garlic, finely chopped
1 dash salt
1 dash black pepper
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 teaspoons dried tarragon
2 pounds cooked lentils
1 teaspoon dried red pepper flakes
Preheat oven to 350 degrees F (175 degrees C).
Heat oven to 400 degrees F (200 degrees C).
Place pork chops in a roasting pan. Spread with soup and broth over chops. Place a layer of lentils over chops. Drizzle with the olive oil, then sprinkle with garlic and salt and pepper flakes.
Roast in preheated oven for 40 minutes, until pork is tender.