Caraway pork chops with sauteed cabbage
PersonalPoints™ per serving
Caraway seasoned pork chops with bacon-infused sautéed cabbage and silverbeet
80 g, sliced
Pork loin cutlet
480 g, (buy 4 pork cutlets), French trimmed
4 clove(s), thinly sliced
500 g, thinly shredded
1 cup(s), (6 leaves), thinly shredded
- Heat half the oil in a large frying pan over high heat. Season the pork with salt, pepper and the caraway seeds. Place in the pan and reduce heat to medium. Cook for 3 minutes each side or until golden and cooking to your liking.
- Meanwhile, heat the remaining oil in a large saucepan over high heat. Cook the bacon and garlic, stirring, for 2-3 minutes or until golden. Stir in the cabbage and silverbeet and cook, covered, for 5 minutes or until just tender. Season with salt and pepper.
- Serve the cutlets with the sautéed cabbage and silverbeet.
SSERVING SUGGESTION: Creamy mashed potato made from 500g potatoes combined with ⅓ cup (80ml) skim milk .