Photo: Antonis Achilleos; Styling: Gerri Williams for James RepsĀ 
Yield
Serves: 4

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.

How to Make It

Step 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.)

Step 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.

Step 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.

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