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20 minute dinner recipes

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Pork Cutlets with Maple-Spiced Apples & Red Cabbage

http://www.eatingwell.com/recipes/pork_cutlets_with_maple_spiced_apples_red_cabbage.html

From EatingWell:  October/November 2005

Pork and apples and red cabbage are meant for each other. Here all three appear in a mélange that brings together the Japanese tradition of panko-crusted pork chops with the New England tradition of seasoning with maple syrup and cider vinegar. Serve with a wild rice pilaf.

4 servings | Active Time: 40 minutes | Total Time: 50 minutes

Ingredients

Preparation

  1. Preheat oven to 475°F. Set a wire rack on a foil-lined baking sheet and coat with cooking spray.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add apples, cabbage, onion and thyme and cook, stirring occasionally, until the mixture begins to soften, 6 to 8 minutes. Stir in maple syrup and vinegar. Reduce heat to low and cook until the cabbage is tender, about 5 minutes more. Remove from heat, cover and keep warm.
  3. Meanwhile, place each pork chop between 2 pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until 1/4 inch thick. Season the pork on both sides with salt and pepper. Place flour on a large plate. Whisk egg and mustard in a shallow dish. Mix panko and 1 tablespoon oil in another shallow dish. Dredge the pork in the flour, dip in the egg mixture, then dredge in the panko. Place on the wire rack. Coat both sides with cooking spray.
  4. Bake until the pork is cooked through and the breadcrumbs are just beginning to brown, about 10 minutes. Season the cabbage mixture with pepper and serve with the cutlets.

Nutrition

Per serving : 517 Calories; 15 g Fat; 4 g Sat; 6 g Mono; 116 mg Cholesterol; 64 g Carbohydrates; 37 g Protein; 6 g Fiber; 764 mg Sodium; 543 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 1 vegetable, 3 1/2 lean meat

Tips & Notes