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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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25 minMain dishpork schnitzel, veal schnitzel, spring / forest onion, olive oil, meat tomato, Parmesan cheese, fresh rosemary, olive oil, lemon juice, garlic, dried Italian herbs,Italian cutlets with roasted onions and tomatoes -
30 minMain disholive oil, onion, dried red lentils, dried thyme, Beef broth, winter carrot, parsnip, leeks, fresh sausage,lentil soup with fresh sausage -
10 minMain disholive oil, onion, chicken breast, stir-fry vegetables, black beans, cumin powder (djinten), tortilla wrap, creme fraiche, sour cream, mature cheese, guacamole, Taco sauce, chili sauce,chicken wraps with black beans
Nutrition
750Calories
Fat88% DV57g
Protein66% DV33g
Carbs7% DV22g
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