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Breaded Pork with Cabbage and Kale
Ingredients
-
1 1/4
pounds center cut pork loin, cut in 4 slices
-
2
cups corn bread stuffing mix, crushed
-
2
tablespoons olive oil
-
2
cups sliced red cabbage
-
6
cups coarsely chopped kale
-
1/3
cup balsamic vinegar
-
Salt and black pepper
Directions
1. Preheat oven to 250 degrees F. Place pork slices between plastic wrap. Use flat side of meat mallet to lightly pound slices to 1/4-inch thickness. Place stuffing mix in shallow dish; coat pork with stuffing mix.
2. In extra-large skillet heat 1 tablespoon of the olive oil over medium-high heat. Cook two of the pork slices for 2 to 3 minutes each side, until crisp, golden, and cooked through. Transfer to baking sheet; keep warm in oven. Repeat with remaining oil and pork.
3. Wipe skillet. Add cabbage. Cook and stir until cabbage is crisp-tender. Add kale and vinegar; cook just until wilted. Lightly sprinkle with salt and pepper. Serve with pork. Makes 4 servings.
Nutrition Facts
(Breaded Pork with Cabbage and Kale)
- Servings Per Recipe 4,
- Calories 394,
- Protein (gm) 32,
- Carbohydrate (gm) 35,
- Fat, total (gm) 14,
- Cholesterol (mg) 78,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Sugar, total (gm) 10,
- Vitamin A (IU) 15403,
- Vitamin C (mg) 138,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 769,
- Potassium (mg) 1040,
- Calcium (DV %) 182,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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