- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Team pork cutlets with coleslaw and beans to create a fast and family-friendly meal.
Ingredients
- 4 (about 160g each) pork cutlets, French trimmed
- 1 tablespoon olive oil
- Steamed green beans, to serve
Apple & cabbage slaw
- 2 small Pink Lady apples, cored, quartered, cut into thin wedges
- 1/4 small (about 300g) green cabbage, hard core removed, finely shredded
- 65g (1/4 cup) S&W Whole Egg Mayonnaise
- 75g (1/4 cup) light sour cream
- 1 tablespoon fresh lemon juice
- 40g (1/4 cup) salted baby capers, rinsed
- 2 teaspoons Dijon mustard
Method
- Step 1Season both sides of the pork with pepper. Heat the oil in a large frying pan over medium heat. Add the pork and cook for 5-6 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
- Step 2Meanwhile, to make the apple & cabbage slaw, combine the apple, cabbage, mayonnaise, sour cream, lemon juice, capers and mustard in a large bowl.
- Step 3Divide the pork and apple & cabbage slaw among serving plates. Serve with the steamed green beans.
Nutrition
1640 kj
Energy
24g
Fat Total
5.5g
Saturated Fat
6.5g
Fibre
32g
Protein
12g
Carbs (total)
All nutrition values are per serve
Notes
Tip: If you’re making the slaw ahead, dip the apple slices in lemon juice to prevent them browning. Cover the slaw and store in fridge.
- Author: Michelle Southan
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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