Save to your scrapbook
Pork medallions with Savoy cabbage, apple & mustard
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
½ tbsp olive oil
240g pack Waitrose 1 Free Range Extra Trimmed Pork Medallions
1 tsp unsalted butter
1 onion, sliced
½ Royal Gala apple, cored and sliced
200ml Cooks’ Ingredients Chicken Stock
2 tbsp Dijon mustard
200g Savoy cabbage, shredded
1. Heat the oil in a large frying or sauté pan over a high heat. Season the pork and fry for 6-7 minutes on each side, or until cooked through and golden all over with no pink meat. Lift out of the pan and set aside.
2. Add the butter, onion and apple to the pan and fry for 3-4 minutes until golden. Stir in the stock and mustard, then add the cabbage. Cover with a lid (or a sheet of foil), turn the heat to medium and simmer for 3-4 minutes, or until the cabbage is tender.
3. Add any resting juices from the pork into the cabbage, then serve everything together. For a more substantial meal, serve with either mashed or boiled potatoes.
Typical values per serving:
High in protein.
This recipe was first published in January 2019.