| 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
- 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.
- Scatter the lentils over the onion and then add the potatoes and sage leaves placing the pork on top.
- 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.