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Breaded Pork with Cabbage and Kale

Makes: 4 servings
Start to Finish 20 mins
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,
  • cal. (kcal) 394,
  • Fat, total (g) 14,
  • chol. (mg) 78,
  • sat. fat (g) 2,
  • carb. (g) 35,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 10,
  • pro. (g) 32,
  • vit. A (IU) 15403,
  • vit. C (mg) 138,
  • Thiamin (mg) 1,
  • Riboflavin (mg) 0,
  • Niacin (mg) 10,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 48,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 769,
  • Potassium (mg) 1040,
  • calcium (mg) 182,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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