Breaded Pork with Cabbage and Kale
A corn bread stuffing mix provides the breading for the pork in this quick and easy main dish recipe. The cabbage and kale are a colorful and tasty side.
Ingredients
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1-1/4 lb. center cut pork loin, cut in 4 slices
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2 cups corn bread stuffing mix, crushed
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2 Tbsp. olive oil
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2 cups sliced red cabbage
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6 cups coarsely chopped kale
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1/3 cup balsamic vinegar
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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 information
Calories 394, Total Fat 14 g, Saturated Fat 2 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 2 g, Cholesterol 78 mg, Sodium 769 mg, Carbohydrate 35 g, Total Sugar 10 g, Fiber 4 g, Protein 32 g. Daily Values: Vitamin C 234%, Calcium 18%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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