Pork Cutlets with Red Cabbage and Apple Slaw

This dinner was requested by my husband who suggested it would be "a good one for the blog"... I'm sure he was thinking of the blog and not his stomach!

Meal of January the 13th:

Pork Cutlets, crackling, Red Cabbage and Apple slaw, new baby potatoes and stir fried zucchini and broccoli.

1. Cut the rind off the cutlets and place on a baking tray. Score and rub with olive oil and salt.

Put these in the oven at 250 deg cel until they are golden brown and bubbly. Remove from oven and place on paper towel to drain.

2. Rub olive oil, salt, pepper and dried sage into the pork cutlets and allow to rest out of the fridge for about 15 minutes.

3. Thinly slice 1/4 head of red cabbage (you can use green as well), 2 spring onions and one pink lady apple.

4. Place into a bowl and add 1 tablespoon of capers.

5. Combine 1/4 cup whole egg mayonnaise, 1/4 Greek style yoghurt (or sour cream) and 2 teaspoons of Dijon mustard. Add the dressing to the cabbage and combine thoroughly.

6. Steam the baby potatoes for about 15 minutes.

7. Stir fry sliced zucchini and broccoli florets in olive oil until tender, add a little water to help.

8. Heat a non stick frying pan over a med high heat and cook cutlets until golden brown. Pork shouldn't be too rare but it can have a pink tinge so I like to slice one to check or you can use a

thermometer and make sure it's over 60 deg cel.

9. Serve the potatoes with a little butter and everything else as is!

The verdict: My husband ate 1 and 1/2 cutlets and at least 1/2 the salad. He also ate WAY too much crackling which was good if you like crackling but I think it tastes like deep fried sponges stuffed with fat. I couldn't eat much of it. The girls both enjoyed the pork and the broccoli, but neither ate the zucchini and A just squashed the potato. M loved the potatoes and after some cajoling seemed to enjoy the slaw as well so I think it was a successful meal.

Happy Eating!