Brussels Sprouts with Smoked Pork
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
283
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 229.8 μg | (383 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.5 mg | (146 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 180 mg | (189 %) | ||
| Potassium | 1,265 mg | (32 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Brussels sprouts
- salt
- 2 onions
- 450 grams Smoked pork chop (boneless)
- freshly ground peppers
- 50 milliliters white wine
- 100 milliliters Vegetable broth
- 120 milliliters Whipped cream
- Nutmeg (freshly grated)
Preparation steps
1.
Trim the brussels sprouts, and halve along the stem. Blanch for 6 minutes in boiling salted water. Remove from the water,drain thoroughly, and cool slightly. Peel the onions, cut in half, and julienne. Rinse the smoked pork, pat dry, and cut into strips.
2.
Heat the oil in a large skillet. Sauté the pork for 4 minutes, until browned all over. Season to taste with salt and pepper, then remove from the pan. Add the onions, sweat for 3 minutes, then deglaze with the wine and the broth.
3.
Add the cream and bring to a boil. Reduce until thickened, then season to taste with salt, pepper, and nutmeg. Add the brussels sprouts and the smoked pork, and warm through.
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