Crumbed pork chops with braised red cabbage recipe

  • Serves 4
  • 7 mins to prepare and 23 mins to cook
  • 833 calories / serving
  • Freezable
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With tender pork loin, sweet dates, cranberry and fragrant ground spices, this delicious pork dish can be rustled up in just 30 minutes and makes a great midweek meal.

  1. In a large pan, fry the onion in 1 tsp of oil until softened. Add the ground spices and 1 tsp cumin; cook for 1 minute. Stir in the cabbage, dates, sugar, cranberry juice and vinegar. Cover and simmer for 20 minutes, stirring occasionally, until tender.
  2. Between 2 sheets of clingfilm, bash each steak with a rolling pin to 1/2cm (1/4in) thick. On a plate, mix the breadcrumbs with the remaining cumin. Dust each steak in the flour, then dip in the egg, and finally turn to coat in the breadcrumbs.
  3. Heat the remaining oil between 2 large nonstick frying pans. Fry 2 steaks per pan, over a high heat, for 2-3 minutes on each side, until golden. Serve with the cabbage and a handful of rocket.

Freezing and defrosting guidelines

The pork chops can be frozen - once they have cooled completely, transfer them to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

See more Easy Weeknight Recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • 1 red onion, thinly sliced
  • 2 tbsp sunfower oil, plus 1 tsp for frying
  • 1 tsp ground coriander
  • 1 tsp mixed spice
  • 4 tsp cumin seeds
  • 750g (1 1/2Ib) red cabbage, shredded
  • 100g (3 1/2oz) stoned dates, roughly chopped
  • 1 1/2 tbsp brown sugar
  • 250ml (8fl oz) cranberry juice
  • 3 tbsp red wine vinegar
  • 4 pork loin steaks, trimmed
  • 100g (3 1/2oz) fresh breadcrumbs
  • 100g (3 1/2oz) plain flour, seasoned
  • 1 egg, beaten
  • handful rocket, to serve
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  • Energy 3485kj 833kcal 42%
  • Fat 47g 67%
  • Saturates 15g 75%
  • Sugars 30g 34%
  • Salt 1g 17%

of the reference intake
Carbohydrate 78.1g Protein 30.8g Fibre 10.2g


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