Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
Delivery costs:


Apple and white cabbage salad with pork chops
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 620
  • Fat about 34g
  • Carbohydrates about 43g
  • Protein about 33g
This is needed
This is needed for 4 people
  • 0.5 tsp salt
  • 700 g white cabbage, very thinly sliced
  • 50 g ground cane sugar
  • 1 dl apple vinegar
  • 1 sour apples, peeled, diced
  • 1 garlic cloves, coarsely chopped
  • 2 tbsp lemon juice
  • 0.5 dl olive oil
  • 1 tbsp thyme leaf
  • 0.25 tsp salt
  • 1 sour apples, thinly sliced
  • 1 tsp fennel seeds, crushed
  • 1 tbsp white flour
  • 80 g panko breadcrumbs or regular breadcrumbs
  • 4 pork chop (each approx. 150 g)
  • 0.5 tsp salt
  • a little pepper
  • clarified butter
  • 4 sprigs thyme
  • 1 eggs, beaten
View these products
And that's how it's done
And that's how it's done
Mix the white cabbage and salt, leave to drain in a sieve for approx. 30 mins., kneading thoroughly every so often and squeezing out the resulting juice.
Bring the sugar and water to the boil in a small pan without stirring. Reduce the heat, simmer for approx. 10 mins. until a light brown caramel has formed. Add the apple and garlic, sauté for approx. 5 mins., leave to cool. Puree the caramelized apple, oil, lemon juice and thyme until smooth, season with salt.
Mix the cabbage, apple and fennel seeds with the dressing.
Empty the flour and breadcrumbs into two shallow dishes, place the egg in a deep dish. Season the meat, toss the meat in the flour, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating. Heat the clarified butter in two non-stick frying pans. Fry two cutlets at a time for approx. 4 mins. on each side, add the thyme and cook briefly. Serve the pork chops with the salad.