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Pan-fried pork cutlets with sauteed red cabbage

  • 0:05 Prep
  • 0:25 Cook
  • 4 Servings


  • 2 tablespoons olive oil
  • 2 bacon rashers, rind removed, coarsely chopped
  • 500g red cabbage, hard core removed, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 4 (about 200g each) pork loin cutlets
  • 1 x 475g ctn Potato Mash
  • 2 sprigs fresh thyme, leaves picked


  • 1
    Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the bacon and cook, stirring occasionally, for 3 minutes or until browned. Stir in the cabbage, vinegar and sugar, and scrape the base of the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Reduce heat to low. Cover and cook, stirring occasionally, for 20 minutes or until cabbage is tender. Season with salt and pepper.
  • 2
    Meanwhile, season both sides of the pork with salt and pepper. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Add the pork and cook for 4-5 minutes each side for medium or until cooked to your liking. Heat the mash following packet directions.
  • 3
    Divide the cabbage mixture, mash and pork among serving plates. Sprinkle with thyme to serve.

Source: taste.com.au


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