Pork salad with cabbage slaw
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Pork loin chops, boneless |
| ¼ | teaspoon | Pepper |
| ⅛ | tablespoon | Nutmeg, ground |
| 5 | cups | Coleslaw mix, prepared |
| 1 | large | Apple, coarsely chopped |
| 2 | slices | Turkey bacon |
| ⅓ | cup | Cider vinegar |
| ⅓ | cup | Apple juice |
| 1 | tablespoon | Honey |
| 2 | teaspoons | Honey mustard |
Directions
Sprinkle chops with pepper and nutmeg. Place on the unheated rack of a broiler pan. Broil 4 to 5 minutes from the heat for 18 to 25 minutes or till no longer pink, turning the chops once. Combine cabbage mixture and the chopped apple in a large bowl; set aside. Cook bacon in a medium skillet till crisp. Drain bacon, crumble, and set aside. Add vinegar, apple juice, honey, and mustard to skillet; bring to boiling. Pour over coleslaw mixture; add bacon. Toss to mix. Arrange coleslaw mixture on individual serving plates. Cut pork into ¼ inch thick slices. Arrange pork on top of coleslaw mixture.
Recipe by: BH&G&G
Posted to MasterCook Digest V1 #214 by susan <susan@...> on Feb 22, 1997.
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