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  1. Pork Schnitzel with Red Cabbage

Pork Schnitzel with Red Cabbage

00:30:00 4 servings, 1/4 recipe each
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1 1 Review
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4 servings, 1/4 recipe each

This Pork Schnitzel with Red Cabbage recipe is a weeknight win. Ready in 30 minutes, these oven-baked pork chops get served with a side of savoury cabbage. Round out the meal with mashed or roasted potatoes and you've got a family-friendly meal for any night of the week.

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Make It

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  • Heat oven to 425°F.
  • Spray baking sheet with cooking spray. Whisk egg and 1 Tbsp. mustard in shallow dish until blended. Empty coating mix onto plate. Dip chops, 1 at a time, into egg mixture, then coating mix, turning to evenly coat both sides of each chop with each ingredient; place on prepared baking sheet. Discard any remaining coating mix on plate.
  • Bake 10 min. or until chops are done (160°F), removing chops from oven when done and covering to keep warm.
  • Meanwhile, cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add cabbage and shallots to reserved drippings; cook and stir 4 min. Add chicken broth, vinegar, sugar, bacon and remaining mustard; stir until blended. Cook 6 to 8 min. or until cabbage is softened, stirring frequently.
  • Serve chops with cabbage mixture.

Special Extra

Serve with lemon wedges to squeeze over the cooked chops.


  • 4 servings, 1/4 recipe each

Nutritional Information

Serving Size 4 servings, 1/4 recipe each
Calories 480
% Daily Value
Total fat 25g
Saturated fat 8g
Cholesterol 130mg
Sodium 920mg
Carbohydrate 29g
Dietary fibre 2g
Sugars 12g
Protein 34g
Vitamin A 15 %DV
Vitamin C 70 %DV
Calcium 6 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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