Name: Pork cutlets with honey mustard slaw
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 1
Ingredients: 4 potatoes, scrubbed; 65.00 gm tomato sauce; 24.40 gm Worcestershire sauce; 16.00 gm brown sugar; 4 pork cutlets, trimmed; 250g red cabbage, finely shredded; 50g snow pea sprouts; 1 small carrot, grated; 1/2 small red onion, finely chopped; 42.00 gm lemon juice; 9.20 gm olive oil; 14.40 gm honey; 11.80 gm wholegrain mustard

Pork cutlets with honey mustard slaw

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Prep Time:
25 minutes

Cook Time:
70 minutes

Total Time:
95 minutes

Ingredients:

4 potatoes, scrubbed
65.00 gm tomato sauce
24.40 gm Worcestershire sauce
16.00 gm brown sugar
4 pork cutlets, trimmed
250g red cabbage, finely shredded
50g snow pea sprouts
1 small carrot, grated
1/2 small red onion, finely chopped
42.00 gm lemon juice
14.40 gm honey
11.80 gm wholegrain mustard

Instructions:

Preheat your oven to 220°C. Use a fork to pierce the potatoes all over. Place the potatoes in the oven and bake for 1 hour.
Combine your flavorful sauces and sugar in a shallow dish, then add the cutlets and coat them evenly. Cover the dish and chill in the refrigerator.
Prepare slaw by combining cabbage, sprouts, carrot, and onion in a bowl. Whisk together the remaining ingredients and pour over the slaw. Season with salt and pepper, then toss to combine.
Preheat the barbecue plate over medium-high heat. Grill the cutlets for 5 minutes on each side. Take the potatoes out of the oven, make crosses on the tops, and serve alongside the cutlets and slaw.

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