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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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35 minMain dishturkey fillet, bread-crumbs, garlic, curry powder, paprika, cumin powder (djinten), olive oil, red pointed pepper, baby, parsley, lemon,turkey schnitzel with red peppers and parsley jars -
15 minMain disholive oil, Cherry tomatoes, quick-cooking macaroni, garden peas, chicken breast, spicy raw vegetables, creme fraiche,last minute macaroni -
20 minMain dishbaby potatoes, olive oil, cucumber, Greek yoghurt, lemon juice, dried fresh mint, garlic, Fish sticks,fish fingers with cucumber salad and potatoes -
70 minMain dishBroccoli, onion, garlic, traditional olive oil, curry powder, fresh dill, besciamella sauce mix, Full Milk, fresh salmon fillet, lemon juice, fresh lasagne sheets, grated spicy cheese,salmon broccoli
Nutrition
750Calories
Fat88% DV57g
Protein66% DV33g
Carbs7% DV22g
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