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Pork Cutlets With Red Cabbage Bacon And Caramelised Apples

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, D, P
MineralsCopper, Natrium, Fluorine, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. extra virgin olive oil

  2. 4 pork cutlets

  3. salt and pepper

  4. 1 teaspoon chopped thyme

  5. Red Cabbage:

  6. 1 tablespoon olive oil

  7. 1 small brown onion, sliced

  8. 1 clove garlic, crushed

  9. red cabbage, sliced

  10. 60 mls red wine vinegar

  11. cup (45g) brown sugar

  12. cup flat leaf parsley, chopped

  13. 4 rashers bacon, cooked until crisp and broken roughly

  14. Caramelised Apples:

  15. 1 tablespoon butter

  16. 1 tablespoon caster sugar

  17. 1 Granny Smith apple, peeled, cored and sliced into eighths

  18. 2 tablespoons brandy

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a heavy based saucepan over a medium heat. Add onion and garlic and cook for 3- 5 minutes or until soft. Add the cabbage and saut for further 3 minutes.

  2. Add the vinegar and brown sugar, stir to combine and cover with a lid. Reduce heat and simmer for 35- 40 minutes. Remove from the heat and stir through parsley and bacon.

  3. Season cutlets, drizzle with olive oil and sprinkle with thyme. Place a heavy based frying pan or char grill pan over a high heat and cook cutlets for 4- 6 minutes on each side until cooked to your liking. (They should be cooked to just pink in the middle).

  4. Heat pan that pork was cooked in over a medium high heat. Add butter and sugar and allow to caramelise. Add the apples and fry until golden and tender. Pour in the brandy and flame. Serve cutlets on a bed of cabbage with caramelised apples.

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