Apple and cabbage slaw with pork cutlets

Cooking Meat Apple and cabbage slaw with pork cutlets

Team pork cutlets with coleslaw and beans to create a fast and family-friendly meal.

Lables: Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Season both sides of the pork with pepper. Heat the oil in a large frying pan over medium heat. Add the pork and cook for 5-6 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  2. Meanwhile, to make the apple & cabbage slaw, combine the apple, cabbage, mayonnaise, sour cream, lemon juice, capers and mustard in a large bowl.
  3. Divide the pork and apple & cabbage slaw among serving plates. Serve with the steamed green beans.

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4 pork cutlets, French trimmed
1 tbsp olive oil
Steamed green beans, to serve
2 small Pink Lady apples, cored, quartered, cut into thin wedges
1/4 small green cabbage, hard core removed, finely shredded
65g S&W Whole Egg Mayonnaise
75g light sour cream
1 tbsp fresh lemon juice
40g salted baby capers, rinsed
2 tsp Dijon mustard

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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