Broiled Pork Chop with Apples and Potato Wedges
Nutritional values
(Percentage of daily recommendation)
| Calorie | 590 cal. | (28 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 15.5 μg | (26 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.3 mg | (178 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,346 mg | (34 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 365 mg | |||
| Cholesterol | 112 mg | |||
| Complete sugar | 11 g |
Ingredients
- for the pork chops
- 4 Pork cutlets
- 25 grams butter
- 1 Tbsp honey
- 1 red Apple
- 2 Tbsps sunflower oil
- 50 grams breadcrumbs
- 1 Tbsp coarse grain Mustard
- salt
- freshly ground Black pepper
- 1 Tbsp finely chopped parsley
- For the potato wedges
- 700 grams waxy potatoes
- 3 Tbsps vegetable oil
- 1 tsp ground paprika
- salt
Preparation steps
For the pork chops, preheat the broiler on high heat. Pat dry the pork chops with paper towels. Broil on one side for about 10 minutes.
Meanwhile, rinse, core and thinly slice the apple. Cook apple slices in butter and honey for about 3 minutes. Remove pork chops from broiler. Turn pork chops. Divide apple mixture among pork chops.
Heat the sunflower oil in the pan. Add bread crumbs, mustard, salt, pepper and parsley and sauté about 3 minutes. Sprinkle breadcrumbs evenly over the chops. Broil 10 minutes longer or until pork chops are cooked.
For the potato wedges, rinse the potatoes, peel and cut into wedges. Cook for about 10 minutes in lightly salted water. Drain and pat dry with paper towels and toss with oil and sprinkle with paprika. Place in single layer on baking sheet. Bake in preheated 220°C (approximately 425°F) oven for about 20 minutes until golden brown. Sprinkle with salt and serve with the chops.
