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Pork Cutlets with Red Cabbage

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps


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.


  • 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

Nutrition Information

  • calories 385
  • fat 24 g
  • satfat 9 g
  • protein 27 g
  • carbohydrate 16 g
  • fiber 2 g
  • cholesterol 90 mg
  • sodium 603 mg

How to Make It

  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.