Garlic Pork Cutlets With Buttered Cabbage
October 22, 2014
Categories: Chops, Cabbage, Oven Roast, Gluten-Free, High Protein, No Eggs, Wine, more
"From our local paper, with some tweaking. Delicious."
- Serving Size: 1 (425.4 g)
- Calories 565.6
- Total Fat - 23.7 g
- Saturated Fat - 8.5 g
- Cholesterol - 98.9 mg
- Sodium - 147.1 mg
- Total Carbohydrate - 49.4 g
- Dietary Fiber - 5.5 g
- Sugars - 2.6 g
- Protein - 37.4 g
- Calcium - 151.8 mg
- Iron - 3.1 mg
- Vitamin C - 37 mg
- Thiamin - 1 mg
Step by Step Method
Preheat oven to 200 degree Celsius.
Heat oil in a frypan that will take the cutlets in a single layer and which will go into a preheated oven.
Over a moderately high heat, brown the chops on both sides until they are golden, remove to a plate.
Add the potatoes and cook them until they are a golden colour, remove to a plate.
Add the bruised garlic and cook for a minute of so longer.
Add the chops back into the pan, and top with the potatoes and some of the bruised garlic.
Season with salt and pepper and pour over the wine and boil for a few minutes.
Put pan into the oven and cook for 15 minutes.
Meanwhile melt the butter in a medium pot and add the cabbage and season with pepper and salt, cover and cook over a low heat for 3 to 5 minutes.
To serve place a bed of cabbage on the plates and top with a chop and a portion of the garlic and potatoe wedges.
No special items needed.