Best 2 Oven Fried Pork Cutlets With Apple Slaw Recipes

**Oven-Fried Pork Cutlets with Apple Slaw: A Culinary Symphony of Flavors**

Indulge in a delightful culinary experience with our oven-fried pork cutlets, perfectly complemented by a refreshing apple slaw. These tender and juicy pork cutlets, coated in a crispy breadcrumb crust, deliver a symphony of flavors in every bite. The accompanying apple slaw, a vibrant medley of crisp apples, tangy red cabbage, and a zesty dressing, adds a refreshing crunch and a delightful balance to the richness of the pork. This tantalizing duo promises a satisfying meal that will leave you craving more. Discover the detailed recipes inside this article and embark on a culinary journey that will elevate your taste buds to new heights.

Here are our top 2 tried and tested recipes!

STICKY PORK AND APPLE SLAW

Sticky Pork and Apple Slaw image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 tablespoons olive oil
One 2-pound boneless pork butt
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 large yellow onion, thinly sliced
1 1/2 cups apple juice
1/2 cup applesauce
1/4 cup low-sodium soy sauce
2 tablespoons light brown sugar
2 tablespoons apple cider vinegar
1 cup thinly sliced green cabbage
1 cup thinly sliced red cabbage
1/2 cup grated carrots
4 green onions, whites and greens, thinly sliced
2 Granny Smith apples, cored and cut into matchsticks.
1/2 cup mayonnaise
1/2 cup minced fresh parsley leaves
2 tablespoons whole-grain mustard
1 tablespoon honey
2 teaspoons apple cider vinegar
2 pinches kosher salt

Steps:

For the sticky pork: Preheat the oven to 300 degrees F.
Heat the olive oil in a Dutch oven over medium-high heat. Season the pork butt with salt and pepper. Add the pork to the pot and brown on all sides, about 5 minutes each side, 15 to 20 minutes total. Remove the pork to a plate and set aside. Leave any rendered fat in the pot and place it back on the stovetop.
Add the garlic and onions to the pot and cook until the onions have softened slightly, about 2 minutes. Add the apple juice, deglazing the bottom of the pot. Scrape all the browned bits from the bottom. Add the applesauce, soy sauce, brown sugar and vinegar and stir together. Carefully return the pork to the pot and cover. Transfer the pot to the oven and braise until the pork is very tender, about 3 hours.
For the apple saw: Meanwhile toss the cabbage, carrots, green onions and apples in a large bowl. In a separate bowl, whisk together the mayonnaise, parsley, mustard, honey, vinegar and salt in a small bowl until well combined. Add the dressing to the apple mixture and toss until well coated.
When the pork is ready, carefully remove the lid and serve straight from the pot. Use a fork and a knife to slice and serve with the braising liquid and the slaw alongside.

BREADED PORK CHOPS WITH WARM APPLE-CABBAGE SLAW

Breaded Pork Chops with Warm Apple-Cabbage Slaw image

Think of this as a new, healthier (and less messy!) take on pan-fried pork chops and applesauce. We bread these low-calorie, low-fat chops in whole-wheat panko and spray them with cooking spray to get them crispy in the oven. We prefer to use McIntosh or Red Delicious apples, because they soften quicker.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 large head green cabbage, cored and cut into 2-inch chunks
1 large McIntosh or Red Delicious apple, cut into 1/2-inch chunks
2 tablespoons plus 1 teaspoon apple cider vinegar
1 tablespoon olive oil
3 teaspoons light brown sugar
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh dill (about 1/2 bunch), optional
4 thin boneless pork chops (about 1 pound)
3 tablespoons sour cream
2 teaspoons Dijon mustard
1 cup panko bread crumbs
Cooking spray

Steps:

Adjust oven racks to the top- and lower-third positions and preheat to 425 degrees F. Put a wire rack in a rimmed baking sheet.
Toss the cabbage, apples, 2 tablespoons of the vinegar, olive oil, 2 teaspoons of the brown sugar, 3/4 teaspoon salt and a few grinds of black pepper together on another baking sheet. Roast on the top rack until the cabbage and apples are golden in spots and tender, 20 to 25 minutes. Remove and toss with dill, if using.
Meanwhile, lay the pork chops between two pieces of plastic wrap and pound until about 1/4 inch thick. Sprinkle all over with 1/2 teaspoon salt and a few grinds of black pepper. Combine 1 tablespoon of the sour cream and 1 teaspoon of the mustard in a small bowl and brush both sides of each chop with the mixture.
Pour the panko crumbs out onto a plate and press each side of the pork chops into the crumbs. Generously spray both sides of each chop with cooking spray and place on the rack on the prepared baking sheet. Bake on the lower rack until the pork chops are golden, crispy and cooked through, 6 to 8 minutes, flipping halfway through.
Mix together the remaining 2 tablespoons of sour cream, 2 teaspoons water and the remaining 1 teaspoon each mustard, brown sugar and vinegar. Divide the pork chops and apple slaw among four plates; drizzle the chops with some of the sauce.

Tips:

To achieve a crispy and flavorful crust on your pork cutlets, make sure to coat them evenly in a mixture of flour, paprika, garlic powder, salt, and pepper before pan-frying them.
For the perfect balance of flavors, use a combination of sweet and tart apples in your slaw. Granny Smith and Honeycrisp apples are great choices.
To add a creamy and tangy element to your slaw, use a mayonnaise-based dressing made with apple cider vinegar, Dijon mustard, and honey.
If you don't have a meat mallet, you can use a rolling pin or the bottom of a heavy skillet to pound the pork cutlets thin.
To prevent the pork cutlets from sticking to the pan, make sure the oil is hot before adding them.
Serve the pork cutlets immediately with the apple slaw for a delicious and satisfying meal.

Conclusion:

Oven-fried pork cutlets with apple slaw is a simple yet flavorful dish that is perfect for a weeknight dinner. The pork cutlets are tender and juicy on the inside and crispy on the outside, while the apple slaw is a refreshing and tangy accompaniment. This dish is sure to be a hit with the whole family!