Pork cutlet and cabbage salad with bacon and corn – detailed recipe. Nutrition value per serving: (total 4) Calories 49one , total fat 31 g., Saturated fat g., Protein 32 g., carbohydrates 20 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Dish Photography: Justin Walker Time: 35 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 natural cutlets on the bone (2-4 cm thick; 900 in total gr.)
- 1/2 tbsp. buttermilk
- 1/4 Art. mayonnaise
- 2 tbsp. l chopped parsley
- 2 tbsp. l cider vinegar
- 1 clove garlic, grated
- 1/4 tsp Sahara
- 4 slices of bacon
- 2 ears of corn, cut grain
- 4 tbsp. cabbage salad
- 1 tbsp. cherry tomatoes cut in half
Recipes with similar ingredients: pork, white cabbage, corn, cherry tomatoes, bacon, yogurt, mayonnaise, apple vinegar, garlic, parsley
Recipe preparation:
- In a medium bowl, mix the buttermilk, mayonnaise, parsley, apple cider vinegar, garlic, sugar, 1/4 tsp salts; pepper. Leave 1/4 Art. refueling for filing. Poke each pork chop with a fork over the entire surface. Put the meat on a baking sheet, salt and pepper, dip in the dressing on both sides. Marinate for 15 minutes. at room temperature.
- Preheat the grill. Place the meat under the grill and fry until pork does not crust, from 4 to 5 minutes. from each side. AT same time, fry the bacon in a pan over medium heat until crisp, 4 to 5 minutes from each side. Lay out on paper towels and let cool slightly; chop coarsely. Add the corn grains to the same pan and cook, stirring, until browned, about 3 minutes.
- Add coleslaw, tomatoes, 1/4 tsp to the bacon. salts; pepper. Stir with the remaining dressing. Pour the pork chops juice from a baking sheet; serve with cabbage and tomato salad. You can also stuff pork loin with bacon.
