From: Redbook
Yields:
4
Cal/Serv:
539
A sweet and tangy apple cider sauce is the perfect compliment to succulent pork, potatoes, and cabbage.
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Ingredients
- 1 lb. baby red-skinned potatoes
- 3 Tbsp. canola oil
- 1 1/2 lb. pork cutlets
- 1 1/4 cups apple cider
- 2 tsp. Dijon mustard
- 6 cups shredded red cabbage
- 1 Golden Delicious apple
Directions
- Step 1Place potatoes in a medium saucepan, cover with water, and bring to a boil. Cook for 8 minutes; drain.
- Step 2In a nonstick skillet, heat 1 tablespoon canola oil over medium-high heat. Add potatoes and cook, stirring until browned, 5 minutes; remove from heat.
- Step 3Sprinkle cutlets with 1/2 teaspoon salt and 1/4 teaspoon pepper. In same skillet, heat 1 tablespoon canola oil over medium-high heat. Add cutlets; cook until browned all over, 3 minutes. Remove from skillet. Add 1 cup of the apple cider; increase heat to high and cook until thickened, 2 minutes. Stir in mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Step 4In a second skillet, heat remaining 1 tablespoon oil over medium-high heat and cook cabbage, apple, 1/2 teaspoon salt, and 1/4 teaspoon pepper until crisp-tender, about 3 minutes. Pour in remaining 1/4 cup cider and cook 1 minute.
- Step 5Place cutlets on plates; spoon sauce over pork. Serve with potatoes and cabbage.
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