Juicy pork cutlets and sauteed cabbage are a classic combination.
- Preheat oven to 220C. Line a baking tray with non-stick baking paper. Place the potato on the tray and drizzle with 1 tablespoon of oil. Season with salt and pepper. Bake in oven for 30 minutes or until tender and golden brown.
- Meanwhile, season both sides of each pork cutlet with salt and pepper. Heat the remaining oil in a frying pan over medium heat. Add the pork cutlets and cook for 5-6 minutes each side or until cooked to your liking. Transfer to a plate and cover with foil to keep warm.
- Add 20g butter to the pan and melt over medium heat until foaming. Add caraway seeds and cook for 30 seconds or until aromatic. Add the cabbage and raisins and cook, stirring, for 4-5 minutes or until the cabbage just wilts. Add the shallot and stir to combine. Transfer to a heatproof bowl and cover to keep warm.
- Add the orange juice to the pan and bring to the boil. Gradually add the remaining butter and whisk until combined. Pour the sauce through a fine sieve into a heatproof jug.
- Divide the cabbage mixture among serving plates. Top with pork and drizzle over the sauce. Serve with the potato.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set