This recipe, excerpted from “Cooking with Cannabis” is a delicious savory dish that includes apples, which are just beginning to come into season. This is a good choice for a weeknight meal as it requires minimal prep work. If you’re careful not to overcook the pork cutlet here, you’ll be rewarded with a very tasty dish. The apples and cabbage add crunch and sweetness, making the dish both satisfying and light.
2 boneless pork cutlets (10 ounces, or 280 g)
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons (28 ml) olive oil
1 apple, cored and sliced into wedges
¼ of a head of savoy cabbage, shredded
3 scallions, cut into pieces
2 tablespoons (28 ml) maple syrup
2 teaspoons canna-butter
Step 1. Place the pork cutlets on your work surface. Season with the salt and black pepper.
Step 2. In a large skillet over medium heat, heat the olive oil and sauté the apple and cabbage until tender, about 5 to 7 minutes. Transfer to a plate.
Step 3. Return the pan to the heat and sauté the pork cutlets for 4 minutes on each side until golden brown.
Step 4. Return the vegetables to the skillet and add the scallions. Cook for 2 to 3 minutes. Add the maple syrup and canna-butter and stir to mix well. Taste and season with salt and black pepper as desired and serve.
The recommended cooking temperature for these chops is 145°F (63°C). Pork can be pink in the center and still safe to eat.
This recipe first appeared in “Cooking with Cannabis: Delicious Recipes for Edibles and Everyday Favorites.” Click HERE to find out more.
TELL US, what edibles are you interested in trying?