Ingredients

Red Cabbage:

  • 1 Tbsp butter
  • 1 onion, halved and thinly sliced
  • 1 Gala or Fuji apple, sliced
  • 1 head red cabbage, shredded
  • 1 Tbsp salt
  • 1 tsp pepper
  • 3 Tbsp apple cider vinegar
  • 4 tsp sugar
  • 1/2 cup chicken stock

Schnitzel:

  • 4 boneless pork chops
  • 1 Tbsp salt
  • 1 tsp pepper
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 3/4 cup breadcrumbs
  • vegetable oil, for frying
  • 1 lemon, sliced, for garnish
  • 2 Tbsp fresh parsley, for garnish

Details

Product:

Pork Chops

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. For Red Cabbage, in large Dutch oven, melt butter over medium heat.
  2. Add onions and apples, and cook, stirring, until onions soften.
  3. Stir in red cabbage, and season with salt and pepper
  4. Add vinegar, sugar and chicken stock.
  5. Bring to boil, reduce to simmer, cover, and cook until cabbage is tender, about 30 minutes.
  6. Season with additional salt, pepper and sugar, to taste.
  7. For Schnitzel, place pork chops between two sheets of plastic wrap and pound them with flat side of meat tenderizer until 1/4-inch thick. Season both sides with salt and pepper.
  8. Place flour, egg and breadcrumbs in 3 separate shallow bowls. Dip pork chops in flour to coat, then in egg, and then in breadcrumbs, making sure to coat thoroughly at each step.
  9. Add about 2 inches of vegetable oil in skillet over medium-high heat until it reaches 350°F. Fry schnitzel for about 2-3 minutes on both sides until deep golden brown. Transfer to plate lined with paper towels.
  10. Serve immediately with braised Red Cabbage, sliced lemon and fresh parsley.