- 1 tbsp olive oil
- 3 slices rye bread, torn in pieces
- 6 (2,5cm) bone-in pork chops
- 3 tsp each salt and pepper
- 6 tsp Dijon mustard
- 2 tbsp butter
- ½ head red cabbage, thinly sliced
- 1 Granny Smith apple, thinly sliced
- ¼ cup each water and red-wine vinegar
- ¼ tsp salt
- In a food processor, pulse 1 tbsp olive oil and 3 slices rye bread, torn in pieces, into fine crumbs.
- Season 6 (2,5cm) bone-in pork chops with ½ tsp each salt and pepper; arrange on an oiled rimmed baking sheet.
- Top each with 1 tsp Dijon mustard; press on rye crumbs. Roast at 220°C for 14 to 16 minutes or until cooked through.
- Meanwhile, in a large frying pan, heat 2 tbsp butter on medium-high until melted.
- Add ½ head red cabbage, thinly sliced, 1 Granny Smith apple, thinly sliced, ¼ cup each water and red-wine vinegar, and ¼ tsp salt. Heat to simmering.
- Cook for 10 minutes, covered, or until wilted and soft.
- EACH SERVING: About 1 490kJ, 26g protein, 16g carbohydrate, 20g fat (8g saturated), 3g fibre, 605mg sodium.
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