Garlic Pork Cutlets With Buttered Cabbage
Recipe: #14944
October 22, 2014
Categories: Chops, Cabbage, Oven Roast, Gluten-Free, High Protein, No Eggs, Wine, more
"From our local paper, with some tweaking. Delicious."
Ingredients
Nutritional
- 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
Step 1
Preheat oven to 200 degree Celsius.
Step 2
Heat oil in a frypan that will take the cutlets in a single layer and which will go into a preheated oven.
Step 3
Over a moderately high heat, brown the chops on both sides until they are golden, remove to a plate.
Step 4
Add the potatoes and cook them until they are a golden colour, remove to a plate.
Step 5
Add the bruised garlic and cook for a minute of so longer.
Step 6
Add the chops back into the pan, and top with the potatoes and some of the bruised garlic.
Step 7
Season with salt and pepper and pour over the wine and boil for a few minutes.
Step 8
Put pan into the oven and cook for 15 minutes.
Step 9
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.
Step 10
To serve place a bed of cabbage on the plates and top with a chop and a portion of the garlic and potatoe wedges.
Tips
No special items needed.