Apple and cabbage slaw with pork cutlets Recipe
Ingredients
4 (about 160g each) pork cutlets, French trimmed
1 tablespoon olive oil
Steamed green beans, to serve
Apple & cabbage slaw
2 small Pink Lady apples, cored, quartered, cut into thin wedges
1/4 small (about 300g) green cabbage, hard core removed, finely shredded
65g (1/4 cup) S&W Whole Egg Mayonnaise
75g (1/4 cup) light sour cream
1 tablespoon fresh lemon juice
40g (1/4 cup) salted baby capers, rinsed
2 teaspoons Dijon mustard
Apple and cabbage slaw with pork cutlets Recipe
Method
Step 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.
Step 2
Meanwhile, to make the apple & cabbage slaw, combine the apple, cabbage, mayonnaise, sour cream, lemon juice, capers and mustard in a large bowl.
Step 3
Divide the pork and apple & cabbage slaw among serving plates. Serve with the steamed green beans.
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