Caraway pork cutlet with apple beetroot slaw
Pork loin cutlet, raw
480 g, (Buy 4 x 150g) fat trimmed
Salt-reduced liquid beef stock
½ cup(s), (125ml)
No added sugar apple puree
¼ cup(s), (75g)
Green apple, unpeeled
2 medium, cut into thin strips
300 g, peeled, cut into thin strips
¼ cup(s), (35g) roughly chopped
99% fat-free, plain Greek yoghurt, unsweetened
⅓ cup(s), (80g)
- Rub pork cutlets, with caraway seeds and season.
- Heat oil in a large non-stick frying pan on medium-high. Cook pork for 4-5 minutes each side or until browned and cooked through. Remove from pan, keep warm. Add stock and puree to pan. Bring to the boil, stirring to dislodge any pan juices. Season.
- Combine apples, beetroot, raisins and yoghurt. Drizzle pork with pan juices and serve with apple beetroot slaw and sprinkle with mint leaves.