Pork chops with cabbage lentil salad recipe

  • Serves 4
  • 12 mins to prepare and 15 mins to cook
  • 730 calories / serving
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HE MUSTARDPORKLENTILSALAD

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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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 2tbsp olive oil
  • 1 red onion, peeled and sliced
  • 2 apples, cored and sliced
  • ½ small Savoy cabbage, shredded
  • ½tbsp chopped sage
  • 4 pork chops
  • 125ml cider
  • 1tbsp wholegrain mustard
  • 400ml (13fl oz) low fat yogurt
  • 390g Tesco green lentils in water, drained and rinsed
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  • Energy 3041kj 730kcal 36%
  • Fat 52g 74%
  • Saturates 18g 90%
  • Sugars 18g 20%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 29.1g Protein 35.9g Fibre 6.6g

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