Seared Pork Chops with lentil and apple salad

I found this in the January 2015 edition of Woman's Day magazine while Papa was having his angiograph this morning.  I would like to try it.  Because you and Sarah seem to have issues with fresh apples, I was thinking I would try this with raw lentils instead of canned and cook them with the apples.

2 T. olive oil, divided
5-8 1/2 in. boneless pork chops (about 1 1/2 lb total)
1 tsp paprika
Kosher salt and pepper
1/4 small red onion, finely chopped
2 T. apple cider vinegar
1 14 oz. can lentils, rinsed
1 crisp red apple (such as gala or fuji), cored and cut into 1/4 in. pieces
1 celery stalk, chopped, plus 1 cup of the leaves

Heat 1/2 T. oil in  large skilled over med. high heat.  Season the pork with the paprika and 1/2 tsp each salt and pepper.  Cook 4 chops until golden brown and just cooked through, 2-3 min. per side; transfer to plates.  Repeat with 1/2 T. oil and the remaining pork chops.

Meanwhile, in a large bowl, whisk together the remaining 1 T. oil, the oil, vinegar, mustard and 1/4 tsp each salt and pepper.  Add the lentils and toss to combine.  Fold in the apple, celery and celery leaves.  Serve with the pork.

Speed tip:  Prepare the salad without the apples and refrigerate for up to 1 day.  Fold in the apples just before serving.

This is what I might try with the lentils:
1 1/2 cups uncooked lentils
4 1/2 cups of water
1/4 c. small red onion, finely chopped
1 celery stalk, chopped, plus 1 cup of the leaves
1 green apple, cored and cut into 1/4 in. pieces
Combine lentils, water, onion, and celery in a med saucepan.  Bring to a boil and reduce heat to a simmer.  Simmer 15-20 min.  Add apples, return to a simmer.  Simmer another 5-10 min. until lentils are soft.

Photo to come when we try this out.