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Crumbed pork chops with braised red cabbage recipe

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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. See method

Serves 4
7 mins to prepare and 23 mins to cook
833 calories / serving
Freezable

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 red cabbage, shredded
100g (3 1/2oz) stoned dates, roughly chopped
1 ½ 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

Each serving contains

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

Method

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.
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.
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.