Perk up some pork with this full flavoured sage and red apple coleslaw recipe

Crisp sage & Parmesan pork with red apple coleslaw recipe

Ingredients

  • 4 x 175g pork loin steaks, fat trimmed
  • 2 slices white bread
  • handful of sage leaves
  • 25g parmesan, finely grated
  • 1 egg, beaten
  • 1 tbsp oil
  • ½ white cabbage, core removed, finely shredded
  • 4 tbsp buttermilk or low-fat natural yogurt
  • 2 red-skinned apples, halved and sliced
  • lemon wedges, to serve (optional)

Method

  • Lay the pork steaks between two sheets of cling film or baking paper and bash with a rolling pin until approx 1cm thick. Whizz the bread in a food processor to make breadcrumbs. Add the sage and pulse a few more times to roughly chop the leaves. Mix in the Parmesan and spread over a large plate. Season with black pepper.

  • One by one, dip each steak into the beaten egg, allow the excess to drip off, then press into the breadcrumb mix on both sides. Set aside.

  • Heat the oil in a large non-stick frying pan and fry the steaks for 3-4 mins on each side until cooked through. Meanwhile, mix the cabbage, buttermilk or yogurt and apple, then season. Serve the steaks with the coleslaw and a lemon wedge, if using, for squeezing over.

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