PORK SCHNITZEL WITH RED CABBAGE

Pork Schnitzel with Red Cabbage image

Experience the delicious flavor of our Pork Schnitzel with Red Cabbage. Sweet, savory and tangy worlds collide in this Pork Schnitzel with Red Cabbage recipe made with brown sugar and spicy brown mustard.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 10

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Ingredients

1 egg
2 Tbsp. HEINZ Spicy Brown Mustard, divided
1/2 cup (1/2 of 4.2-oz. pkg.) OVEN FRY Extra Crispy Seasoned Coating for Pork
4 boneless pork loin chops (1 lb.), 1/2 inch thick
4 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
4 cups shredded red cabbage
1 large shallot, thinly sliced
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup HEINZ Apple Cider Vinegar
2 Tbsp. brown sugar

Steps:

Heat oven to 425°F.
Spray baking sheet with cooking spray. Whisk egg and 1 Tbsp. mustard in shallow dish until blended. Empty coating mix onto plate. Dip chops, 1 at a time, into egg mixture, then coating mix, turning to evenly coat both sides of each chop with each ingredient; place on prepared baking sheet. Discard any remaining coating mix from plate.
Bake 10 min. or until chops are done (145°F), removing chops from oven when done and covering to keep warm.
Meanwhile, cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add cabbage and shallots to reserved drippings; cook and stir 4 min. Add chicken broth, vinegar, sugar, bacon and remaining mustard; stir until blended. Cook 6 to 8 min. or until cabbage is crisp-tender, stirring frequently.
Serve chops with cabbage mixture.

Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 740 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 12 g, Protein 32 g