Pepper Pork Medallions With Cabbage - cooking recipe

Ingredients

8 None pork medallions
1/2 tsp red chilli flakes
2 tbsp vegetable oil
1 head Chinese cabbage (approx 700g)
1 None red-skinned apple, halved, cored and sliced
20 g mayonnaise
50 g thick Greek yogurt
2 tbsp apple juice
1 tbsp cider vinegar
1 tsp finely chopped fresh parsley
1/2 None tub fresh salad cress, chopped

Preparation

Season the pork medallions with plenty of freshly ground black pepper then sprinkle with chili flakes. Heat the vegetable oil in a large heavy-based frying pan and fry the medallions over a medium high heat for 6-8 mins until browned and just cooked through, turning occasionally.
Meanwhile to make the salad, toss together the chopped cabbage and apples slices. Whisk together the mayonnaise, yogurt, apple juice, vinegar and parsley and season with salt and freshly ground black pepper. Pour most of the dressing over the salad and toss gently to coat.
Serve the pork medallions with the salad, sprinkled with the salad cress and with the rest of the salad dressing in a small bowl.