This pan-seared dish pairs pork loin chop with green cabbage, apple and wholegrain mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
177g pork loin chop428 kcal
9g rapeseed oil80 kcal
177g green cabbage44 kcal
106g apple55 kcal
71g onion28 kcal
18g wholegrain mustard13 kcal
9g cider vinegar2 kcal
2g salt0 kcal
1g black pepper3 kcal
Cooking instructions
pork loin chopwholegrain mustardsaltblack pepper
Pat the pork chop dry, season with salt and black pepper, then rub with half the mustard.
pork loin choprapeseed oil
Heat 1 tsp rapeseed oil in a large frying pan over medium-high heat. Sear the pork 3-4 minutes per side until well browned, then reduce heat to medium and cook 2-3 minutes more until done. Transfer to a plate to rest.
rapeseed oilonion
Add the remaining 1 tsp oil to the same pan. Add sliced onion and cook 3 minutes, stirring and scraping up browned bits.
green cabbageapple
Add shredded cabbage and diced apple, season lightly, and cook 2 minutes to start softening.
green cabbagecider vinegar
Stir in cider vinegar and 120 ml water, cover, and braise 8-10 minutes until cabbage is tender but not mushy.
Stir in the remaining mustard to make a light pan sauce. Return pork and any juices to the pan for 1 minute, then serve with the cabbage and apple.
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Heat 1 tsp rapeseed oil in a large frying pan over medium-high heat. Sear the pork 3-4 minutes per side until well browned, then reduce heat to medium and cook 2-3 minutes more until done. Transfer to a plate to rest. Add the remaining 1 tsp oil to the same pan. Add sliced onion and cook 3 minutes, stirring and scraping up browned bits. Add shredded cabbage and diced apple, season lightly, and cook 2 minutes to start softening. Stir in cider vinegar and 120 ml water, cover, and braise 8-10 minutes until cabbage is tender but not mushy. Stir in the remaining mustard to make a light pan sauce. Return pork and any juices to the pan for 1 minute, then serve with the cabbage and apple.","cookingInstructions":["Pat the pork chop dry, season with salt and black pepper, then rub with half the mustard.","Heat 1 tsp rapeseed oil in a large frying pan over medium-high heat. Sear the pork 3-4 minutes per side until well browned, then reduce heat to medium and cook 2-3 minutes more until done. Transfer to a plate to rest.","Add the remaining 1 tsp oil to the same pan. Add sliced onion and cook 3 minutes, stirring and scraping up browned bits.","Add shredded cabbage and diced apple, season lightly, and cook 2 minutes to start softening.","Stir in cider vinegar and 120 ml water, cover, and braise 8-10 minutes until cabbage is tender but not mushy.","Stir in the remaining mustard to make a light pan sauce. 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