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🍽️ Juicy Pork Loin Steaks with Dumplings and Savoy Cabbage

711 kcal · 30 min · 4 servings

Juicy Pork Loin Steaks with Dumplings and Savoy Cabbage Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 3 liters of water and add salt. Place the pot on the stove and bring the water to a boil.
  2. 2. Turn on the oven and set it to 150 °C top/bottom heat.
  3. 3. Take the Savoy cabbage and cut it in half lengthwise.
  4. 4. Remove the hard core (the tough end of the leaves) from each cabbage half.
  5. 5. Cut the cored Savoy cabbage into thin strips.
  6. 6. Rinse the cut cabbage strips under running water.
  7. 7. Dry the cabbage in a salad spinner.
  8. 8. Wash the fresh chives under running water.
  9. 9. Dry the chives with a kitchen towel.
  10. 10. Cut the chives into thin rings.
  11. 11. Rinse the pork loin steaks under running water.
  12. 12. Pat the steaks dry with a kitchen towel.
  13. 13. Place the steaks in a freezer bag.
  14. 14. Press the steaks flat in the bag.
  15. 15. Let the steaks warm up slightly at room temperature (temper) in the bag.
  16. 16. Add the dumplings to the boiling salted water.
  17. 17. Cook the dumplings for about 10 to 12 minutes without a lid.
  18. 18. Lift the cooked dumplings out of the water with a slotted spoon.
  19. 19. Heat 2 tablespoons of butter in a pan over medium heat.
  20. 20. Add the Savoy cabbage to the hot pan.
  21. 21. Sauté the cabbage for about 4 minutes, stirring occasionally.
  22. 22. Add cream to the pan with the cabbage.
  23. 23. Let the mixture come to a brief boil.
  24. 24. Season the Savoy cabbage with salt and pepper to taste.
  25. 25. Set aside the pan with the Savoy cabbage.
  26. 26. Clean the pan with kitchen paper.
  27. 27. Add some oil to the clean pan.
  28. 28. Heat the oil on high temperature.
  29. 29. Season the pork loin steaks with salt.
  30. 30. Fry the steaks for about 2 minutes on the first side.
  31. 31. Fry the steaks for about 2 minutes on the second side.
  32. 32. Place the seared steaks in a baking dish.
  33. 33. Place the baking dish with the steaks in the oven for about 7 to 10 minutes.
  34. 34. Melt the remaining butter in the pan drippings (pan juices) over medium heat.
  35. 35. Add breadcrumbs and a pinch of salt to the pan.
  36. 36. Toast the breadcrumbs for about 2 minutes while stirring until golden brown.
  37. 37. Reduce the heat on the pan.
  38. 38. Add the dumplings to the pan with the toasted breadcrumbs.
  39. 39. Toss the dumplings in the pan for about 2 minutes so they are coated with the crumbs.
  40. 40. Add the chopped herbs (chives) to the Savoy cabbage.
  41. 41. Plate the Savoy cabbage, dumplings, and steaks.
  42. 42. Sprinkle the dish with the remaining breadcrumbs from the pan.

Nutrition per serving