Baked Pork Chops with Cabbage
Nutritional values
(Percentage of daily recommendation)
| Calorie | 785 cal. | (37 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.1 g | (54 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 17.8 mg | (148 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 23.5 mg | (196 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 216 μg | (72 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 269 mg | (283 %) | ||
| Potassium | 2,226 mg | (56 %) | ||
| Calcium | 457 mg | (46 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 536 mg | |||
| Cholesterol | 154 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the pork chops
- 2 Pork cutlets
- 2 tsps vegetable oil
- salt
- peppers
- 150 grams Parsnips
- parsley
- 1 Tbsp Gouda (coarsely grated)
- 3 tsps breadcrumbs
- 1 tsp butter
- For the cabbage
- 1 small Savoy cabbage
- 40 grams Bacon
- 2 Tbsps butter
- salt
- peppers
- 2 Tbsps lemon juice
Preparation steps
For the pork chops, remove bones, trim fat and lightly tenderize. Heat oil in a pan. Season chops with salt and pepper on both sides and cook over medium heat for about 2 minutes on each side. Remove from pan and set aside. Peel parsnips, chop and cook in a little salted water. Drain and puree with an immersion blender.
Mix parsnip puree with finely chopped parsley, Gouda and 2 tablespoons of breadcrumbs. Preheat oven to 200°C (approximately 400°F). Place pork chops in an ovenproof dish and top with parsnip mixture. Sprinkle with remaining breadcrumbs and top with small pieces of butter. Bake for 15 minutes. For the cabbage, peel away outer leaves, cut away stalk and tough veins and rinse leaves.
Cut into thin strips and blanch in salted water. Drain, rinse and drain again. Finely dice bacon. Heat butter in a pan, add bacon and cabbage and cook for about 7 minutes. Season with salt, pepper and lemon juice. Serve pork chops over cabbage.
