Breaded pork chops served with a warm salad of apples and cabbage
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 340, total fat 11 G., saturated fats 3 G., proteins 25 G., carbohydrates 33 G., fiber 5 G., cholesterol 75 mg, sodium 770 mg, sugar 14 G.
Calories 340, total fat 11 G., saturated fats 3 G., proteins 25 G., carbohydrates 33 G., fiber 5 G., cholesterol 75 mg, sodium 770 mg, sugar 14 G.
Delicious pork in a crispy breading can be healthy! Instead of frying or deep-frying, bake the meat in the oven. Pork chops are coated in coarse Japanese panko breadcrumbs and sprayed with cooking spray. After baking in the oven, they turn out just as delicious, with a crispy golden crust, as if they were fried in oil. For best results, roast the pork on a grill to allow the heat to circulate freely and brown the meat on all sides. Pair these chops with a healthy baked apple and cabbage salad and a light sour cream and mustard sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 thin, natural boneless pork chops (about 450 g)
- Half a large head of white cabbage, remove the core and cut the leaves into 5cm pieces.
- 1 large Macintosh or Red Delicious apple, cut into 1cm pieces.
- 2 tbsp + 1 tsp apple cider vinegar
- 1 tbsp. l. olive oil
- 3 tsp light brown sugar
- 1/4 cup chopped fresh dill (about half a bunch), optional
- 3 tbsp sour cream
- 2 teaspoons Dijon mustard
- 1 cup panko breadcrumbs
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Recipes with similar ingredients: pork loin, pork, panko breadcrumbs, Dijon mustard, sour cream, apple cider vinegar, dill, white cabbage, apples
Cooking the dish according to the recipe:
- Position oven racks in the lower and upper thirds of the oven and preheat to 220°C (425°F). Place a rack on a baking sheet.
- On another baking sheet, combine the cabbage, apples, 2 tablespoons vinegar, olive oil, 2 teaspoons brown sugar, 3/4 teaspoon salt, and a few freshly ground black peppers. Bake on the top rack of the oven until the cabbage and apples are browned in spots and tender, 20 to 25 minutes. Remove from the oven and toss with dill, if using.
- Meanwhile, place the pork chops between two pieces of plastic wrap and pound until about 0.5 cm thick. Sprinkle with 0.5 teaspoon of salt and a small amount of freshly ground black pepper. In a small bowl, combine 1 tablespoon of sour cream with 1 teaspoon of mustard and brush both sides of each chop.
- Pour in panko breadcrumbs Place the crumbs on a plate and toss the chops in them, pressing firmly to adhere. Generously spray both sides of each chop with cooking spray and place on a wire rack on the prepared baking sheet. Bake on the bottom rack of the oven until the chops are golden and crispy, 6 to 8 minutes, turning halfway through.
- Combine the remaining 2 tablespoons sour cream with 2 teaspoons water and the remaining 1 teaspoon each of mustard, brown sugar, and vinegar. Divide the pork chops and applesauce among four plates; drizzle the chops with a little of the sauce.
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