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.

Yield:

Serves: 4

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

Ingredients

3 slices bacon, chopped
1/4 cup all-purpose flour
4 4-oz. pork cutlets or thin boneless chops
Salt
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

Preparation

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.

December 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note