Pork Chops with Asparagus and Nectarine Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.4 mg | (112 %) | ||
| Vitamin K | 108.4 μg | (181 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23 mg | (192 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 313 μg | (104 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 18.3 μg | (41 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 1,548 mg | (39 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 416 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 25 g |
Preparation steps
For the nectarine and tomato salad: Rinse the nectarines, cut in half, pit and then cut into small cubes. Rinse the tomatoes, cut in half, remove the seeds and cut into small cubes. Toss the nectarines and tomatoes with the lime juice, lime zest and parsley. Set aside.
For the asparagus: Rinse the asparagus, trim, cut off the woody ends and cook in boiling salted water for about 15 minutes. Shock in ice water and drain.
Melt 2-3 tablespoons butter in a large frying pan and then drizzle over the asparagus.
Meanwhile, rinse the pork chops, pat dry and season with salt and pepper. Heat 2 tablespoons oil in a pan and sear the pork chops for 3-4 minutes per side. Serve with the asparagus and the nectarine and tomato salad. Garnish with starfruit, if desired.
