with braised apples and cabbage / buttered noodles
- Sour cream - 1/3 cup
- Lemon juice - 1 Tbsp
- Mustard, Dijon - 2 tsp
- Pork tenderloin - 1 lb, sliced at a bias
- Lemons - 1/2, wedges
- Flour, any gluten-free - 1/2 cup (sub almond meal)
- Eggs - 1
- Milk - 2 Tbsp
- Panko breadcrumbs, gluten-free - 1/2 cup (sub any gluten-free breadcrumbs)
- Salt - 1/4 tsp
- Black pepper - 1/4 tsp
- Oil, cooking - 2 Tbsp
- Garlic - 2 cloves, chopped
- Cabbage, red - 16 oz, thinly sliced
- Apples, any type - 1, diced
- Butter - 1 1/2 Tbsp
- Vinegar, apple cider - 1 1/2 Tbsp
- Maple syrup - 1 tsp
- Noodles, gluten-free fusili - 8 oz (sub any fun gluten-free pasta shape)
- Butter - 1 Tbsp
- Noodles - Boil noodles according to package directions. (Can be done up to 5 days ahead)
- Garlic / Cabbage - Prep as directed. Store separately. (Can be done up to 4 days ahead)
- Make creamy Dijon sauce - Whisk together sour cream, lemon juice and mustard. (Can be done up to 4 days ahead)
- Pork - Slice into 3/4” / 1.9cm thick cutlets. Place each cutlet between two pieces of plastic wrap or parchment paper and pound with a tenderizer until roughly half as thick, like this video for chicken. Season on both sides with some salt and pepper. (Can be done 1 day ahead)
- Apples / Lemons - Prep as directed. (You can leave the skin on the apples.)
- Prep breading stations - Put flour into one container or plate. In another container, whisk eggs and milk with some salt and pepper. In a third container or plate, combine breadcrumbs, salt and pepper.
- Cook cabbage by heating a saute pan or Dutch oven over medium heat. Add butter (portion for the cabbage) and then garlic and apples to melted butter. Saute for ~2 minutes before adding cabbage with a pinch of salt. Saute for another 14 to 16 minutes, until cabbage is tender.
- While cabbage is cooking dip each pork cutlet into flour, then egg mixture and finally breadcrumb mixture. Repeat until all cutlets are breaded.
- Heat a skillet or non-stick pan over medium heat. Add oil and then cutlets to heated oil (do this in batches and / or add some additional oil as needed). Cook for 2-1/2 to 3 minutes on each side, transferring to a plate when cooked through.
- If noodles were made ahead, reheat in the microwave and toss with butter (portion for the noodles). Season with some salt.
- Stir vinegar and maple syrup into finished cabbage and season with some salt.
- Serve pork with noodles, cabbage and creamy Dijon sauce. Squeeze lemon wedges over everything. Enjoy!
Thought it was pretty good! Liked the cabbage a lot. Wish I would have gotten a fatter tenderloin or just used pork chops to make the portions larger- mine ended up looking a bit like chicken nuggets. Would make again!0 Helpful
This is a family favorite. We have re-visited this several times because the combination offers something for everyone. Like others have stated, the cabbage is surprisingly delicious and I think the dijon sauce elevates the pork. I bit of prep makes this go faster.0 Helpful
This was really delicious -- liked the pork cutlets a lot. Went easy on the vinegar on the cabbage and it went perfectly.0 Helpful
I made sure I well-seasoned the pork (I used pork tenderloin) and it all turned out really good. I was surprised by how much we liked the cabbage and for me, butter noodles are just such a comfort food. Maybe toss a little of a Penzey's seasoning on them next time though.0 Helpful
A lot of work and mess. Doubled the sauce, which was a good call. Added tons of salt and pepper. The pork cutlets were tender, juicy, perfectly cooked... But a smidge boring. My kiddo loved them cut into slices with ketchup. The cabbage was strangely good! The noodles were ok... The sauce soaked into them and left them a bit dry and boring. But not bad overall, just too much work!0 Helpful
Amazing! We liked this a lot the last time it was in the rotation. We had toastones instead of the buttered noodles. I agree that this is definitely a weekend meal.0 Helpful