Heat 1tbsp of the olive oil in a frying pan and sauté the onion for 2-3 minutes before adding the apple, cabbage and sage. Cook on a low heat for 5-6 minutes, stirring occasionally, until the cabbage is cooked.
Meanwhile heat the remaining oil in another frying pan and cook the pork chops for 6-7 minutes on each side. Remove from the pan and keep warm. Pour the cider into the pan and let it bubble for a minute and then stir in the mustard and low fat yogurt. Simmer for 1-2 minutes. Stir the lentils into the cabbage mixture and heat through for 1-2 minutes.
Serve the pork chops on the lentils with the creamy mustard sauce spooned over.
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