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Jamanda

Pork chops with lentils and cider

Serves 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
300ml cider
420ml chicken stock
1 tbspn Dijon mustard
dash of Lee & Perrin's
100g yoghurt
black pepper

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.
Bebo

Was it good? Sounds great. I have loads of pork chops in the freezer as they are always the last bit that gets used. I think I may try this at the weekend.
Jamanda

Very good. It's a surprisingly good book. Sean got it out of the library and skimming through there's nothing that doesn't sound good.
sally_in_wales

sounds lovely
sean

I used half-fat creme fraiche instead of yoghurt.
darkbrowneggs

Ummm I have a pheasant in the freezer and some puy lentils in the pantry. I feel tomorrows dinner is sorted - just go and get the pheas out

All the best
Sue Very Happy
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