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Katy Smith
Warm coleslaw with pork chop
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Ingredients
Directions
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Heat 3 tablespoons of olive oil in a frying pan and fry the pork chops.
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In the meantime, heat the rest of the olive oil in another pan and add all cabbage, carrots and sprouts. Stir fry the vegetables for about 7 minutes.
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Roast the nuts in a dry, hot frying pan.
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Mix the stir-fried vegetables with the apple, nuts and orange juice. Season with salt and pepper. Serve the salad warm with the pork chops.
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Nutrition
750Calories
Fat88% DV57g
Protein66% DV33g
Carbs7% DV22g
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