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Breaded Pork with Cabbage and Kale

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Start to Finish: 20 minutes
 
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Breaded Pork with Cabbage and  Kale

Ingredients

  • 1-1/4  lb. center cut pork loin, cut in 4 slices
  • 2  cups corn bread stuffing mix, crushed
  • 2  Tbsp. 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

  • Calories 394,
  • Total Fat (g) 14,
  • Saturated Fat (g) 2,
  • Monounsaturated Fat (g) 7,
  • Polyunsaturated Fat (g) 2,
  • Cholesterol (mg) 78,
  • Sodium (mg) 769,
  • Carbohydrate (g) 35,
  • Total Sugar (g) 10,
  • Fiber (g) 4,
  • Protein (g) 32,
  • Vitamin C (DV%) 234,
  • Calcium (DV%) 18,
  • Iron (DV%) 20,
  • Percent Daily Values are based on a 2,000 calorie diet

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