Pork chops with lentils and ciderServes 4 generously
1 tbspn olive oil
4 pork chops
1 onion, chopped
1 carrot, sliced
2 eating apples, unpeeled, grated
2 sprigs sage
175g puy lentils
420ml chicken stock
1 tbspn Dijon mustard
dash of Lee & Perrin's
Heat the oil and brown the chops. Remove from pan
Add carrot, onions, sage and apples to pan. Cook for 8 minutes.
Add lentils, cider and stock and bring to boil.
Return the chops, cover and cook gently for 1 hour
Remove chops and set aside.
Boil sauce to reduce it.
Whisk together mustard, L&P, yoghurt and pepper.
When sauce is reduced by half, stir in yoghurt mixture.
Return the chops to serve.
Variation. Try with whole pheasant. Reduce cooking time from 1 hour to 30 mins.
From Antony Worrall Thompson's The Essential Diabetes Cookbook.