Crumbed pork chops with braised red cabbage

Crumbed pork chops with braised red cabbage

Put pork chops back on the menu with a tasty crumbed coating and red cabbage on the side. It tastes great and it's easy to make.

Prep time: 7 minutes

Cook time: 32 minutes

Servings: 4 people


  • 1 red onion, thinly sliced
  • 1 egg, beaten
  • 100g plain flour, seasoned
  • 100g fresh breadcrumbs
  • 4 pork loin steaks, trimmed
  • 3 tbsp red wine vinegar
  • 250ml cranberry juice
  • 1 1/2 tbsp brown sugar
  • 100g stoned dates, roughly chopped
  • 750g red cabbage, shredded
  • 4 tsp cumin seeds
  • 1 tsp mixed spice
  • 1 tsp ground coriander
  • 2 tbsp sunfower oil, plus 1 tsp for frying
  • 1 handful rocket, to serve


In a large pan, fry the onion in 1 tsp of oil until softened. Add the ground spices and 1 tsp cumin; cook for 1 minute. Stir in the cabbage, dates, sugar, cranberry juice and vinegar. Cover and simmer for 20 minutes, stirring occasionally, until tender.

Between 2 sheets of clingfilm, bash each steak with a rolling pin to 1/2cm thick. On a plate, mix the breadcrumbs with the remaining cumin. Dust each steak in the flour, then dip in the egg, and finally turn to coat in the breadcrumbs.

Heat the remaining oil between 2 large nonstick frying pans. Fry 2 steaks per pan, over a high heat, for 2-3 minutes on each side, until golden. Serve with the cabbage and a handful of rocket.