Informations supplémentaires
30 min.
|
608 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of salted water to a boil. Grate the cabbage and the carrot. Thinly slice the green onion.
2. Cook the pasta
In the boiling water, cook the pasta 8-10 minutes until tender. Drain.
3. Make the salad
Mix the cabbage, carrot and green onion with a drizzle of oil, 1 tbsp of cider, wine or rice vinegar, 1 tsp of sugar, salt and pepper.
4. Cook the pork
Heat a drizzle of oil in a pan over medium heat. Pat the pork dry. Add salt and pepper. Cook the pork 3-4 minutes on each side. Drizzle with BBQ sauce. Remove from the pan and keep warm.
5. Make the cheese sauce
In another pan or saucepan, add 1 tbsp of butter. When the butter is foamy, add the flour and cook for 1 minute. Add 200 2P | 300 3P ml of milk, whisk and simmer until the sauce thickens. Add salt and pepper. Reduce the heat to medium, add the cheddar cheese and mix. Add some water if the sauce is too thick.
6. Plate your dish
Add the macaroni to the cheese sauce. Serve the pork with the macaroni and coleslaw. Bon appétit!
2unitPork Chops
80mlBBQ Sauce
180gMacaroni
120gMild Cheddar
10gAll-Purpose Flour
200mlMilk 2%
100gSliced red cabbage
1unitCarrot(s)
2unitGreen Onion(s)
What you need
pan, pot, strainer, whisk
608 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
54g
18%
fat
27g
42%
cholesterol
98mg
33%
fiber
5g
20%
protein
37g
saturated
12g
60%
sodium
637mg
27%
sugar
19g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg