Shopping list
50g Benecol® Olive Spread
1 large onion, sliced
1 leek, sliced
2 cloves garlic, sliced
110g Puy lentils
400g potatoes, scrubbed and sliced thinly
4 sage leaves
150ml dry cider
300ml hot chicken stock
4 x 125g pork loin chops

Pork and cider braise

10

PREP

55

COOK

0.8

STANOLS

1

SERVES

Description

Delicious, juicy pork recipe.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Preheat the oven to Gas Mark 5/190ºC/fan oven 170ºC. Melt half the spread in frying pan, add the onion and leek and cook for 5 minutes until they begin to soften. Add the garlic and cook for a further minute, spoon into an ovenproof dish large enough to hold the pork snugly. Reheat the pan and brown the chops for 2-3 minutes until just golden.
  2. Scatter the lentils over the onion and then add the potatoes and sage leaves placing the pork on top.
  3. Add the cider and the stock to the frying pan and warm through until bubbling. Pour over the potatoes. Dot the remaining Benecol® Olive Spread over the chops and bake for 40-45 minutes until the lentils and potatoes are tender and the chops cooked through.

Tip:

Serve with a green vegetable such as broccoli.

Pork and cider braise

10

PREP

55

COOK

0.8

STANOLS

1

SERVES

Shopping list
50g Benecol® Olive Spread
1 large onion, sliced
1 leek, sliced
2 cloves garlic, sliced
110g Puy lentils
400g potatoes, scrubbed and sliced thinly
4 sage leaves
150ml dry cider
300ml hot chicken stock
4 x 125g pork loin chops

Description

Delicious, juicy pork recipe.

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.

Method

  1. Preheat the oven to Gas Mark 5/190ºC/fan oven 170ºC. Melt half the spread in frying pan, add the onion and leek and cook for 5 minutes until they begin to soften. Add the garlic and cook for a further minute, spoon into an ovenproof dish large enough to hold the pork snugly. Reheat the pan and brown the chops for 2-3 minutes until just golden.
  2. Scatter the lentils over the onion and then add the potatoes and sage leaves placing the pork on top.
  3. Add the cider and the stock to the frying pan and warm through until bubbling. Pour over the potatoes. Dot the remaining Benecol® Olive Spread over the chops and bake for 40-45 minutes until the lentils and potatoes are tender and the chops cooked through.

Tip:

Serve with a green vegetable such as broccoli.