Pork cutlets with honey mustard slaw

Cooking Meat Pork cutlets with honey mustard slaw

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Lables: Diabetes friendly High protein Low carb Low fat Low kilojoule Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Preheat oven to 220°C. Pierce potatoes with a fork. Place into oven. Bake for 1 hour.
  2. Meanwhile, combine sauces and sugar in a shallow dish. Add cutlets and turn to coat. Cover and refrigerate.
  3. Make slaw: Place cabbage, sprouts, carrot and onion into a bowl. Whisk remaining ingredients together. Pour over slaw. Season with salt and pepper. Toss to combine.
  4. Preheat barbecue plate on medium-high heat. Cook cutlets for 5 minutes each side. Remove potatoes from oven. Cut crosses in tops. Serve with cutlets and slaw.

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4 potatoes, scrubbed
1/4 cup tomato sauce
1 tbsp Worcestershire sauce
1 tbsp brown sugar
4 pork cutlets, trimmed
250g red cabbage, finely shredded
50g snow pea sprouts
1 small carrot, grated
1/2 small red onion, finely chopped
2 tbsp lemon juice
2 tsp olive oil
2 tsp honey
2 tsp wholegrain mustard

Adv

Autors
Preparation time
25
Cooking time
1:10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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