Name: Crisp sage & Parmesan pork with red apple coleslaw
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: British
Ingredients: 4 x 175g pork loin steaks fat trimmed; 2 slices white bread; handful of sage leaves; 25g parmesan finely grated; 1 egg beaten; 1 tbsp oil; ½ white cabbage core removed, finely shredded; 4 tbsp buttermilk or low-fat natural yogurt; 2 red-skinned apples halved and sliced; lemon wedges, to serve (optional)

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Crisp sage & Parmesan pork with red apple coleslaw

Crisp sage & Parmesan pork with red apple coleslaw

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.4 out of 5.19 ratingsRate

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Perk up some pork with this full flavoured sage and red apple coleslaw recipe

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Ingredients

Nutrition

Units:

MetricUS

4 x 175g pork loin steaks

fat trimmed
2 slices white bread
handful of sage

leaves
25g parmesan

finely grated
1 egg

beaten
1 tbsp oil
½ white cabbage

core removed, finely shredded
4 tbsp buttermilk

or low-fat natural yogurt
2 red-skinned apples

halved and sliced
lemon

wedges, to serve (optional)

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Nutrition: per serving

kcal380
fat13g
saturates4g
carbs21g
sugars12g
fibre3g
protein47g
salt0.7g

low

Method

step 1

Lay the pork steaks between two sheets of cling film or baking paper and bash with a rolling pin until approx 1cm thick. Whizz the bread in a food processor to make breadcrumbs. Add the sage and pulse a few more times to roughly chop the leaves. Mix in the Parmesan and spread over a large plate. Season with black pepper.
step 2

One by one, dip each steak into the beaten egg, allow the excess to drip off, then press into the breadcrumb mix on both sides. Set aside.
step 3

Heat the oil in a large non-stick frying pan and fry the steaks for 3-4 mins on each side until cooked through. Meanwhile, mix the cabbage, buttermilk or yogurt and apple, then season. Serve the steaks with the coleslaw and a lemon wedge, if using, for squeezing over.

Recipe from Good Food magazine, February 2006

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A star rating of 4.4 out of 5.19 ratings

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