Pan-fried pork cutlets with sauteed red cabbage

Cooking Time: 25 minutes

Ingredients (serves 4)

• 2 tbs olive oil

• 2 bacon rashers, rind removed, coarsely chopped

• 500g red cabbage, hard core removed, thinly sliced

• 2 tbs apple cider vinegar

• 2 tbs brown sugar

• 4 (about 200g each) pork loin cutlets

• 2 sprigs fresh thyme, leaves picked

Method

Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the bacon and cook, stirring occasionally, for 3 minutes or until browned. Stir in the cabbage, vinegar and sugar, and scrape the base of the pan with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base. Reduce heat to low. Cover and cook, stirring occasionally, for 20 minutes or until cabbage is tender. Season with salt and pepper.

Meanwhile, season both sides of the pork with salt and pepper. Heat the remaining oil in a large non-stick frying pan over medium-high heat. Add the pork and cook for 4-5 minutes each side for medium or until cooked to your liking.
Divide the cabbage mixture and pork among serving plates. Sprinkle with thyme and serve with mash potato.

Variations

Beef with wholegrain mustard & red cabbage: Replace the pork with beef scotch fillet steaks. Serve with wholegrain mustard.

Chicken with red cabbage & sweet potato mash: Replace the pork with single chicken breast fillets. Replace the potato mash with sweet potato puree. Replace the thyme with 2 tbs chopped fresh tarragon. In step 2, cook the chicken over medium heat for 5 minutes each side or until cooked through.