Garlic Pork Cutlets With Buttered Cabbage
Created by ImPat on October 22, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 35m
- Recipe #14944
Ingredients
- 2 tablespoons oil (olive oil)
- 4 (1 to 1 1/4 pound) pork loin chops
- 1 1/2 to 2 pounds potatoes (4 to 5 medium potatoes, peeled and cut into wedges)
- 2 garlic heads (small and separated into cloves and lightly bruised)
- Salt & freshly ground black pepper (to taste)
- 1 cup white wine
- 30 grams butter
- 2 cups cabbage, shredded (1/4 head cabbage)
How to Make
-
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.
Nutritional Facts
- 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