Pork Cutlets with Red Cabbage

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
Recipe from All You

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Nutritional Information

Amount per serving
  • Calories: 385
  • Fat: 24g
  • Saturated fat: 9g
  • Protein: 27g
  • Carbohydrate: 16g
  • Fiber: 2g
  • Cholesterol: 90mg
  • Sodium: 603mg

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. 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. 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. 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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