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Pork cutlets & sauteed cabbage
Pork cutlets & sauteed cabbage
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Tender pork cutlets with caramelized cabbage - a timeless duo.
Ingredients:
  • 6 (about 1kg) coliban potatoes, peeled, cut lengthways into 1cm-thick slices
  • 36.40 gm olive oil
  • 4 (200g each) pork loin cutlets, excess fat trimmed
  • 50g butter
  • 2 tsp caraway seeds
  • 1/4 (about 500g) red cabbage, hard core removed, finely shredded
  • 95g (1/2 cup) flame raisins
  • 2 green shallots, ends trimmed, thinly sliced diagonally
  • 125ml (1/2 cup) fresh orange juice
Instructions:
  • Preheat your oven to 220C. Line a baking tray with non-stick baking paper. Arrange the potato on the tray and generously drizzle with 1 tablespoon of oil. Season with salt and pepper. Bake for about 30 minutes until the potato is tender and beautifully golden brown.
  • Season both sides of each pork cutlet generously with a touch of salt and pepper. Heat the remaining oil in a frying pan over medium heat. Sear the pork cutlets for 5-6 minutes on each side, or until they reach your desired level of doneness. Place them on a plate and tent with foil to keep them warm.
  • Melt 20g of butter in a pan over medium heat until foamy. Sprinkle in caraway seeds and cook for 30 seconds until fragrant. Stir in cabbage and raisins, cook for 4-5 minutes until cabbage is just wilted. Add shallot, mix well. Transfer to a heatproof bowl and cover to keep warm.
  • Pour in the fresh and tangy orange juice, allowing it to come to a lively boil. Slowly incorporate the rest of the velvety butter while whisking until fully blended. Strain the luxurious sauce through a fine sieve into a heatproof jug.
  • Plate the cabbage mixture, top with the pork, and generously drizzle with the savory sauce. Serve with the side of potato.

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