Natural cutlet with a salad of red cabbage, pear and nuts
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 550, total fat 30 G., saturated fats G., proteins 46 G., carbohydrates 25 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 550, total fat 30 G., saturated fats G., proteins 46 G., carbohydrates 25 G., fiber G., cholesterol mg, sodium mg, sugar G.
A simple and delicious pork steak dish with a vegetable salad. Sear the bone-in steaks for a few minutes to ensure they remain juicy and at the same time, they're cooked to at least 145°F (63°C). Then, quickly sauté red cabbage in the same oil. Toss it with fresh pears, dried cranberries, and crispy pecans. Dress with vinegar, and the dish is ready. All you need is a few simple ingredients and very little time. And the salad tastes amazing, sweet and tart, and refreshing—the perfect side dish for the steak.
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 natural pork chops on the bone (2.5 cm thick; approximately 300 g each)
- 1/4 large head red cabbage, shredded (about 4 cups)
- 1 teaspoon paprika
- 0.5 tsp dried thyme
- 1/3 cup coarsely chopped pecans
- 1 tbsp. l. olive oil
- 1/3 cup dried cranberries
- 1 pear, sliced
- 2 green onions, chopped
- 3 tablespoons of apple cider vinegar
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Cooking the dish according to the recipe:
- Season the pork chops all over with paprika, thyme, 3/4 teaspoon salt, and a small amount of ground pepper. In a large dry skillet over medium heat, toast the pecans, stirring occasionally, for about 5 minutes; transfer to a small bowl.
- Heat olive oil in a skillet. Add the pork steaks and cook until browned, about 6 minutes per side (an instant-read thermometer inserted into the center of the steak should read 145°F). Transfer the meat to a large plate and let it rest.
- Add the cabbage to the same skillet and cook, stirring occasionally, until wilted, 1-2 minutes; remove from heat. Add the dried cranberries, pear, green onions, vinegar, and toasted pecans. Season with salt and pepper and toss to combine. Serve the pork steaks with the coleslaw.
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