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Pan-fried pork cutlets with sauteed red cabbage
Pan-fried pork cutlets with sauteed red cabbage
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Energize with this fiber-rich red cabbage dish full of vitamins.
Ingredients:
  • 36.40 gm olive oil
  • 2 bacon rashers, rind removed, coarsely chopped
  • 500g red cabbage, hard core removed, thinly sliced
  • 40.00 ml apple cider vinegar
  • 32.00 gm brown sugar
  • 4 (about 200g each) pork loin cutlets
  • 1 x 475g ctn Potato Mash
  • 2 sprigs fresh thyme, leaves picked
Instructions:
  • In a large saucepan over medium heat, warm 1 tablespoon of oil. Cook the bacon for 3 minutes until browned, stirring occasionally. Add cabbage, vinegar, and sugar. Use a flat-edged wooden spoon to scrape any browned bits off the base. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally, until cabbage is tender. Season with salt and pepper to taste.
  • Season both sides of the pork with a generous amount of salt and pepper. Heat the remaining oil in a large non-stick frying pan over medium-high heat, then cook the pork for 4-5 minutes on each side until it reaches your desired level of doneness. Prepare the mashed potatoes according to the packet instructions.
  • Plate the cabbage mixture, mashed potatoes, and pork separately. Garnish with a sprinkle of fresh thyme before serving.

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