Pork with mustard thyme, lentils and red wine cabbage

Ingredients

200ml chicken stock

200g green lentils

1 fresh bay leaf

1/4 cup firmly packed lemon thyme

2 tbsp wholegrain mustard

1 garlic clove

1 tbsp red wine vinegar

2 1/2 tsp olive oil

4 pork cutlets

Red Wine Cabbage

30 ml olive oil

1/2 red onion, thinly sliced

1 garlic clove, finely chopped

500g red cabage (1/2 head, shredded)

150ml red wine

250ml chicken stock

2 tbsp red wine vinegar

1. Preheat oven on low. Combine stock, lentils and bay leaf with 300ml water in a saucepan. Bring to boil, then simmer over medium heat until lentils are tender and stock is absorbed (15-20 minutes). Season to taste and keep warm in oven.

2. Meanwhile, to make red wine cabbage, place oil, onion and garlic in a saucepan and gently saute until soft (5minutes). Add cabbage and cook until wilted (10 minutes). Add wine and stock, continue simmering until liquid has reduced. Add vinegar, season to taste.

3. Process the lemon thyme, mustard, garlic vinegar and 1 1/2 tbsp oil in a food processor to form a smooth paste. Season to taste. Brush paste over both sides of pork cutlets. Heat oil in saucepan and cook cutlets over medium-high heat for 2-3 minutes on each side. 

4. Transfer cutlets to oven and heat through for 4-5 minutes.

5. Serve cutlets, with hot lentils and red wine cabbage.

reference: adapted from Gourmet Traveller, April 2010, pg 54