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Pork Cutlets
with braised apples and cabbage

Active: 1 hr Total: 1 hr
Breaded pork cutlets are comforting and classic while while braised apples and cabbage add tart / sweet flavors to this colorful meal.
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Ingredients

Metric
Servings:
4
Pork Cutlets:
  • Pork tenderloin - 1 lb, sliced at a bias
  • Lemons - 1/2, wedges
  • Eggs - 2
  • Almond meal - 1/2 cup
  • Salt - 1/4 tsp
  • Black pepper - 1/4 tsp
  • Oil, cooking - 2 Tbsp
Braised Sweet and Sour Cabbage with Apples:
  • 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

Nutrition Facts

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Prep

  1. Garlic / Cabbage - Prep as directed. Store separately. (Can be done up to 4 days ahead)
  2. 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)
  3. Apples / Lemons - Prep as directed. (You can leave the skin on the apples.)
  4. Prep breading stations - In one container, whisk eggs with some salt and pepper. In a second container or plate, combine almond meal, salt and pepper.

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Make

  1. 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.
  2. While cabbage is cooking dip each pork cutlet into eggs and then in almond meal. Repeat until all cutlets are breaded.
  3. 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.
  4. Stir vinegar and maple syrup into finished cabbage and season with some salt.
  5. Serve pork with cabbage on the side. Squeeze lemon wedges over everything. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (67)
Gluten-free (3)
Paleo (6)
Vegetarian (8)

30 reviews

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!

By: Katharine
Posted: Dec 02, 2020
Diet: Original
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.

By: Cameron
Posted: May 30, 2020
Diet: Original
0 Helpful

This was really delicious -- liked the pork cutlets a lot. Went easy on the vinegar on the cabbage and it went perfectly.

By: Sundi
Posted: Feb 20, 2018
Diet: Paleo
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.

By: Kristin
Posted: Feb 12, 2018
Diet: Original
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!

By: Laurel
Posted: Feb 08, 2018
Diet: Original
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.

By: Sara
Posted: Jan 15, 2018
Diet: Original
0 Helpful