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Pork cutlets with warm apple and cabbage slaw

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Diabetes friendly
  • No added sugar
  • High in protein
  • 1 serve veg or fruit

This pork cutlet recipe is accented with a delicious warm apple and cabbage slaw, that adds a touch of sweetness to your next dinner.

  • Serves4
  • Cook time10 minutes
  • Prep time5 minutes, + 5 mins resting time
Pork cutlets with warm apple & cabbage slaw


  • 4 Coles Australian Pork Forequarter Cutlets
  • 1 brown onion, thinly sliced
  • 1 tsp caraway seeds, lightly crushed
  • 1 large apple, thinly sliced
  • 1/2 small green cabbage, shredded

Nutritional information

Per serve: Energy: 1391kJ/333 Cals (16%), Protein: 39g (78%), Fat: 15g (21%), Sat Fat: 5g (21%), Sodium: 190mg (10%), Carb: 9g (3%), Sugar: 9g (10%), Dietary Fibre: 3g (10%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place a greased non-stick frying pan over medium-high heat. Season the pork and cook for 3-4 mins each side or until golden and cooked through. Transfer to a plate. Cover loosely with foil. Set aside for 5 mins to rest.

  2. Step 2

    Meanwhile, reduce heat to medium. Spray pan with olive oil spray. Add onion and cook, stirring, for 3-5 mins or until golden and soft. Add caraway seeds and cook for 1 min or until aromatic. Add the apple and cook, tossing, for 1-2 mins. Stir in the cabbage and cook for 1 min or until softened.

  3. Step 3

    Divide the pork and apple mixture among serving plates to serve.

Recipe tip

Add any leftover cabbage to stir-fries or use it to bulk up a san choy bao filling. 

Buy it right
Look for pork cutlets that are pinkish-red with a little fat on them for extra flavour.

Store it right
Refrigerate the cutlets in their original packaging or on a plate covered with plastic wrap for up to 2 days.

Cook it right
To retain the flavourful juices and for a tender result, cook the pork cutlets to medium-well done, then allow them to rest for 5 minutes after cooking.