From “The Encyclopedia of French Cooking” by Elisabeth Scotto

Ingredients

• 6 pork loins (or chops)
• 6 small pork sausages
• 450 g (1 lb/ 2.25 cups) of Puy lentils, already pre-soaked and cooked
• 2 onions
• 4 large carrots
• 4 fresh sage leaves (or ground sage)
• 600 ml (1 pint / 20  oz/ 2.5 cups) of chicken stock

Special Equipment

• Large frying pan
• Casserole dish

Preparation

• Peel the onions and chop in small pieces
• Peel the carrots and dice/slice them
• Chop the fresh sage leaves into small pieces

Cooking

• Step 1
• Sprinkle the pork loins/chops with the chopped sage leaves and add salt and pepper to taste
• Fry over brisk heat in a pan, 5 minutes each side or until brown
• Remove pork loins/chops and set aside

• Step 2
• Add the pork loin/chops to the casserole dish
• Add the lentils on top
• Pour the stock in
• Bring to the boil, then lower the heat and cover
• Cook gently for 1 hour or until the chops are tender

Presentation

• Remove the loins/chops and sausages from the casserole
• Arrange around the edge of a warm plate
• Add the lentils and sausage
• Serve with some greens ( Brussels sprouts for example) on the side

The pork will be ever so tender !

Goes well with… a 2014 Woodstock “Deep Sands” 
Shiraz Cabernet Sauvignon  from the McLaren Vale region of South Australia