Lunch

Pork with Apple and Cabbage in Mustard Broth

Name: Pork with Apple and Cabbage in Mustard Broth
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 300 g Pork loin steak, fat trimmed; 1 medium, about 160 g Apple; 150 g Onion; 200 g White cabbage; 300 ml Chicken stock; 2 tsp, about 12 g Wholegrain mustard; 1 tbsp, about 11 g Olive oil; 300 g Boiled potato; A splash Cider vinegar; A few sprigs Fresh thyme

Pork loin steaks braised briefly with onion, apple and white cabbage in a wholegrain mustard broth, with boiled potatoes. 39 g of protein for 457 kcal.

Calories: 457kcal
Protein: 39g
Fat: 13g
Carbs: 47g

Per serving, makes 2. 30 minutes of work. Published 8 September 2026.

Allergens

Celery
Mustard

Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

Pork loin steak, fat trimmed300 g
Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Apple1 medium, about 160 g
Onion150 g
White cabbage200 g
Chicken stock300 ml
Made up from a cube or a pot.
Wholegrain mustard2 tsp, about 12 g
Olive oil1 tbsp, about 11 g
Boiled potato300 g
Cooked weight.
Cider vinegarA splash
Fresh thymeA few sprigs

Method

Season the pork and brown it in the oil for two minutes a side over a high heat. Set aside.
Lower the heat, add the sliced onion and cook for eight minutes. Add the cabbage, shredded, and the apple in wedges, and cook for five minutes more until the cabbage has softened.
Add the stock, mustard, vinegar and thyme, bring to a simmer and return the pork. Cover and cook for eight minutes, until the pork is just cooked through with no pink at the centre.
Rest the pork for three minutes and slice. Serve over the cabbage with the potatoes and the broth spooned over.

Worth knowing

Loin steaks dry out fast. Eight minutes in the broth with the lid on is enough for 1.5 cm steaks; thicker ones need ten and thinner ones six.
The apple goes sweet and falls apart into the broth, which is the idea. A sharp eating apple holds its shape better than a cooker.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.