Apple and white cabbage salad with pork chops

Apple and white cabbage salad with pork chops

Total: 1 hr 10 min. | Active: 40 min.
Nutritional value / people: 620 kcal
, Fat: 34 g
, Carbohydrate: 43 g
, Protein: 33 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


700 g white cabbage, very thinly sliced
½ tsp salt


50 g ground cane sugar
1 dl apple vinegar
1 sour apple, peeled, diced
1 garlic clove, coarsely chopped
½ dl olive oil
2 tbsp lemon juice
1 tbsp thyme leaf
¼ tsp salt


1 sour apple, thinly sliced
1 tsp fennel seeds, crushed


1 tbsp white flour
80 g panko breadcrumbs or regular breadcrumbs
1 egg, beaten
4 pork chops (each approx. 150 g)
½ tsp salt
a little pepper
clarified butter
4 sprigs thyme
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How it's done

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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.

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