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Rye-crusted Pork Chops & Apple Slaw

  • 15 min
  • 25 min
  • 6
  • Easy
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Recipe Ingredients

See below.

Recipe Directions

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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