Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2tablespoons plain flour
- 25grams butter
- 1 1/3 cup frozen green peas
- 2 cup cabbage, finely shredded
- 4 pork cutlets
- 2teaspoons worcestershire sauce
- 1/2 cup salt-reduced chicken stock
- 1/2 cup milk, warm
- 700grams red skinned potatoes, peeled, coarsely chopped
- 2tablespoons olive oil
- 1tablespoons brown sugar
- 1 1/2 cup ginger beer
- 2 cloves garlic, crushed
Nutrition per serving
2880kJ / 685Cal
2880 Kilojoules or 685 Calories
33% of daily energy intake*
Protein
42.2grams
Fat
35.8grams
Carbs
43.8grams
Sugars
21.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place potato in a saucepan. Cover with cold water. Bring to the boil. Boil, uncovered, for 15 minutes or until tender. Drain. Mash potatoes in a bowl. Stir in milk and butter.
Step 2 of 5
Meanwhile, heat 1 tbs of the oil in a frying pan over medium-high heat. Cook garlic and cabbage, stirring, for 5 minutes or until softened. Stir cabbage mixture into mashed potato. Season. Cover to keep warm.
Step 3 of 5
Heat remaining oil in same frying pan over high heat. Cook pork, turning, for 6-8 minutes or until browned and almost cooked through. Remove pork from pan.
Step 4 of 5
Add flour to pan and stir with pan juices to combine. Stir in ginger beer, stock, sugar and sauce. Bring to the boil. Boil, uncovered, for 10 minutes or until thickened. Return pork to pan. Simmer, uncovered, for 5 minutes or until pork is cooked through and sauce is thick.
Step 5 of 5
Meanwhile, steam or microwave peas until tender. Drain. Serve pork cutlets with colcannon, peas and pan sauce.
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