Red Cabbage Ingredients:
- 2 Tablespoons Butter
- 2 Granny Smith apples, peeled, cored and diced small
- 1 onion, diced small
- 2 pounds red cabbage, thinly sliced
- 3 Tablespoons apple cider vinegar
- 1 cup apple cider
- 2 cloves
- 1 Tablespoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 boneless pork chops
- 1/2 cup flour
- 2 large eggs
- 3/4 cup plain breadcrumbs
- Salt and pepper
- 1 1/2 cups oil for frying
Begin preparing the cabbage by melting butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sauté apples and onion for about 3 minutes
Add cabbage and vinegar, stir to combine. Add apple cider, cloves, sugar, salt and pepper. Stir and reduce temperature to medium, cover pot and simmer for about 1 hour until cabbage is soft, stirring occasionally. Add a small amount of apple cider if necessary.
While cabbage is cooking prepare the schnitzel. Place pork chop between two pieces of plastic wrap and pound to 1/4 inch thickness with a meat tenderizer. Season each side with salt and pepper.
Place flour in a shallow bowl. Beat eggs in a separate shallow bowl and place breadcrumbs in a third bowl. Dip each pork chop in the flour, egg, and breadcrumbs to coat both sides. Shake off excess bread crumbs.
Heat oil in a medium-sized pan over medium-high heat. Fry schnitzel for about 2 to 3 minutes on each side until golden brown. Note: a crisp coating.
Serve both schnitzel and red cabbage hot.