Put pork in shallow dish in single layer mix together the garlic, vinegar, soy sauce, herbs and sweetener and pour over the pork, season cover and set aside.
Boil pots until tender, drain and return to pan mash, stir in spring onion stock, and both mustard. Season, grill pork chops. Boil cabbage for 3-4 mins drain, place in wok with fry light on high add onion and cook until tender , season.
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|Serving Size: 1 Serving (338g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 238 (49%)|
|Amt Per Serving||% DV|
|Total Fat 26.4g||35 %|
|Saturated Fat 9.3g||46 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 115.1mg||35 %|
|Sodium 378mg||13 %|
|Potassium 1143.1mg||30 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 20.9g|
|Protein 35.9g||51 %|
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Calories per serving: 486
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