A tasty soup from Clinton Kelly!

2 tablespoons olive oil
2 cloves garlic (peeled, minced)
1 onion (peeled, small diced)
1 celery stalk (small diced)
2 carrots (peeled, small diced)
1/2 cup white wine
2 sprigs thyme
2 sprigs rosemary
1 pound split peas (picked through, rinsed)
1 bay leaf
4 cups vegetable stock
3 and 3/4 cups water
butcher’s twine
1/4 cup parsley (chopped, to garnish)
Kosher salt and freshly ground pepper (to taste)
4 pork chops (bone-in, 1/2-inch thick)
1 tablespoon olive oil
Kosher salt and freshly ground pepper (to taste)
1 gluten-free baguette (sliced)
1 tablespoon olive oil
Kosher salt and freshly ground pepper (to taste)

For the Soup: Heat a Dutch oven over medium heat and warm olive oil. Stir in garlic, onions, celery and carrots and cook until fragrant and translucent, about 4 minutes. Deglaze with white wine and reduce until the mixture is almost dry. Tie the thyme and rosemary together with butcher’s twine and set aside. Add split peas, bay leaf, vegetable stock, water, thyme and rosemary bundle, and season with salt and pepper. Simmer until lentils are tender and have begun to break down, about 45-60 minutes.
For the Pork Chops: Remove the pork chops from refrigerator 30 minutes before cooking and allow to come to room temperature. Season with salt and pepper to taste.
Heat a cast iron skillet over medium heat and add olive oil. Add pork chops and cook until golden brown, about 4 minutes per side or until internal temperature reaches 140ºF. Transfer to cutting board and allow to rest for 5 minutes. Slice pork chops into 1/2-inch cubes and set aside.
For the Crostini: Preheat oven to 375ºF.
Place the sliced baguette pieces on a baking sheet. Drizzle with olive oil and season with salt and pepper on both sides. Bake until toasted and golden brown, about 10 minutes. Remove from oven and set aside.
To Serve: Remove the thyme and rosemary bundle, bay leaf, and divide soup evenly amongst 4 bowls and garnish with parsley. Serve with pork chops and crostini on the side.
Tip: For an added layer of flavor, cook the soup with a ham hock, removing before serving.