Pork Cutlets with Red Cabbage

Pork Cutlets with Red Cabbage Recipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps


Pork Cutlets with Red Cabbage makes for any easy weeknight dish. Comprised of bacon, pork cutlets and red cabbage, this savory dish pairs well with a variety of side dishes like mashed potatoes or a mixed green salad.


Serves: 4

Recipe from


Nutritional Information

Calories 385
Fat 24 g
Satfat 9 g
Protein 27 g
Carbohydrate 16 g
Fiber 2 g
Cholesterol 90 mg
Sodium 603 mg


3 slices bacon, chopped
1/4 cup all-purpose flour
4 4-oz. pork cutlets or thin boneless chops
3 cups thinly sliced red cabbage
1 small onion, thinly sliced
1/2 teaspoon dried thyme
1 tablespoon packed light brown sugar
1 tablespoon cider vinegar


1. In a large skillet, cook bacon over medium-high heat until just crisp. Remove bacon to a paper towel-lined plate and drain off all but 2 Tbsp. fat. (If there is not enough fat, add olive oil to measure 2 Tbsp.)

2. Place flour in a shallow bowl. Sprinkle cutlets with salt and dredge in flour. Working in batches if necessary, add cutlets to skillet in a single layer and cook until browned on both sides, turning once, 4 to 6 minutes total. Remove to a platter; tent with foil. Repeat with remaining pork.

3. Add cabbage, onion and thyme to skillet; cook, stirring occasionally, until softened, about 5 minutes. Stir in sugar and vinegar, reduce heat to low and continue to cook until cabbage is tender, about 5 minutes longer, stirring once or twice. Spoon cabbage over pork, sprinkle with bacon and serve.