Breaded Pork with Cabbage and Kale

A corn bread stuffing mix provides the breading for the pork in this quick and easy main dish recipe. The cabbage and kale are a colorful and tasty side.

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8 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
20 mins
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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)
    Per serving:
  • 394 kcal cal.,
  • 14 g fat
  • (2 g sat. fat,
  • 2 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 78 mg chol.,
  • 769 mg sodium,
  • 35 g carb.,
  • 4 g fiber,
  • 10 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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