Pork Chops with Sausage, Tomatoes and Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 938 cal. | (45 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 71 g | (61 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 61.1 μg | (102 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.5 mg | (213 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 24.8 μg | (55 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 275 mg | (289 %) | ||
| Potassium | 1,597 mg | (40 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 33.8 g | |||
| Uric acid | 442 mg | |||
| Cholesterol | 223 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 Pork cutlets
- salt (and pepper)
- 3 Tbsps clarified butter
- 4 Tomatoes
- 1 green Bell pepper
- 1 Red Bell pepper
- 1 onion
- 200 grams Dry sausage (Cabanossi)
- ½ bunch parsley
Preparation steps
Rinse the chops, pat dry, and sprinkle with salt and pepper. Rinse and halve the peppers, remove the seeds and ribs and cut into strips. Blanch the tomatoes in hot water, rinse with cold water, remove skins, quarter and remove seeds. Peel the onion and chop finely. Cut the cabanossi into slices. Heat 1 tablespoon butter, add the onion and saute. Add the cabanossi and saute, then add the peppers and continue to saute for 5 minutes.
In a heavy skillet, heat the remaining butter and fry the cutlets on both sides for 3-4 minutes. Remove and keep warm. Add the tomatoes and the vegetables and saute for another 2 minutes. Season with salt and pepper. Rinse the parsley, pluck leaves from the stems and sprinkle over the vegetables. Serve the vegetables with the chops.
