Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Photo of Caraway pork cutlet with apple beetroot slaw by WW

Caraway pork cutlet with apple beetroot slaw

10
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Enjoy the favourite flavour combo of apple and pork but with a twist! We’ve added beetroot to make a fresh and crunchy slaw.

Ingredients

Pork loin cutlet, raw

480 g, (Buy 4 x 150g) fat trimmed

Caraway seeds

1 tbs

Olive oil

2 tsp

Salt-reduced liquid beef stock

½ cup(s), (125ml)

No added sugar apple puree

¼ cup(s), (75g)

Green apple, unpeeled

2 medium, cut into thin strips

Beetroot

300 g, peeled, cut into thin strips

Raisins

¼ cup(s), (35g) roughly chopped

99% fat-free, plain Greek yoghurt, unsweetened

⅓ cup(s), (80g)

Instructions

  1. Rub pork cutlets, with caraway seeds and season.
  2. Heat oil in a large non-stick frying pan on medium-high. Cook pork for 4-5 minutes each side or until browned and cooked through. Remove from pan, keep warm. Add stock and puree to pan. Bring to the boil, stirring to dislodge any pan juices. Season.
  3. Combine apples, beetroot, raisins and yoghurt. Drizzle pork with pan juices and serve with apple beetroot slaw and sprinkle with mint leaves.

Notes

SERVING SUGGESTION: Steamed baby (chat) potatoes.

You might like

You might like