If you use lean pork cuts in this recipe, you can ensure an appropriate portion size and get the protein benefits of lean meat as well. To trim the preparation time, use a food processor slicing disc or substitute 5 cups of prepared coleslaw mix for the cabbage and carrots.
Patsy Jamieson, Diane Temple
1 teaspoon dried thyme
pinch sea salt
¼ teaspoon freshly ground black pepper, plus more to taste
4 small lean pork cutlets, trimmed of all visible fat
1 tablespoon canola oil
1 medium red onion, sliced
5 cups shredded green cabbage, about 400 g
1 carrot, halved lengthways, then sliced
300 ml reduced-salt chicken stock
2 teaspoons wholegrain mustard
1 teaspoon apple cider vinegar
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In a small bowl, combine thyme, salt and pepper. Rub the mixture over the pork cutlets. Heat 2 teaspoons of the oil in a large non-stick frying pan over medium heat. Add cutlets and cook until browned and just cooked through, 2 to 3 minutes per side. Transfer to a plate, cover loosely with foil and keep warm.
Add remaining oil to the frying pan. Add onion and cook over medium heat, stirring frequently, until softened, 3 to 4 minutes. Add cabbage and carrot and cook, stirring, until the cabbage is wilted, about 2 minutes. Add stock and ¾ cup water and bring to a simmer. Cover and cook until cabbage is tender, 10 to 15 minutes. Stir in mustard and vinegar and season with pepper. Serve pork cutlets over the cabbage mixture.