- 85g (1/4 cup) English breakfast marmalade
- 60ml (1/4 cup) fresh orange juice
- 60ml (1/4 cup) white wine vinegar
- 3 teaspoons Dijon mustard
- 1 garlic clove, thinly sliced
- 1/2 teaspoon caraway seeds
- 1 (about 250g) swede, peeled, cut into matchsticks
- 500g red cabbage, thinly sliced
- 1/2 red onion, thinly sliced
- 1 cup fresh continental parsley leaves
- 4 pork cutlets, French-trimmed
- 2 small radicchio, quartered
- 2 tablespoons extra virgin olive oil
- 2 teaspoons honey
- Step 1Combine the marmalade, orange juice, 1 tablespoon vinegar, 2 teaspoons mustard, garlic and caraway seeds in a jug. Place the swede, cabbage, onion and parsley in a large bowl.
- Step 2Heat a large non-stick frying pan over medium heat. Spray cutlets with oil and season. Cook, turning, for 5 minutes or until browned. Add marmalade mixture and radicchio. Cook, turning pork and radicchio once, for 4 minutes or until the liquid is syrupy and cutlets are cooked through. Transfer pork and radicchio to a plate. Pour sauce into a jug. Keep warm.
- Step 3Heat olive oil in the pan over medium-high heat for 1 minute or until hot. Remove from heat. Add honey and remaining vinegar and mustard (careful, the mixture will spit). Season. Return to heat. Stir for 30 seconds or until hot. Pour over the slaw and radicchio and toss gently.
- Step 4Divide the cutlets, radicchio and slaw among plates. Drizzle with the marmalade sauce.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Aromatic caraway seeds have a mild anise flavour. Try toasting them and adding to salad dressings or bread dough, or sprinkling over savoury scones.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine