Cheese and Bacon Stuffed Pork Chops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 987 cal. | (47 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 73 g | (63 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 175.5 μg | (293 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.7 mg | (198 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 297 μg | (99 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 1,814 mg | (45 %) | ||
| Calcium | 567 mg | (57 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 5.7 mg | (71 %) | ||
| Saturated fatty acids | 37.1 g | |||
| Uric acid | 498 mg | |||
| Cholesterol | 204 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 350 grams small waxy potatoes
- 4 stalks Leeks
- 2 Tbsps butter
- 2 bunches parsley
- 4 pork Meat chops
- 150 grams Gouda
- 150 grams Bacon
- 3 Tbsps clarified butter
Preparation steps
For the stuffed pork chops: Rinse the pork chops and pat dry. Slice horizontally through the side of each pork chop so a pocket is formed.
Finely dice the cheese and bacon. Rinse 1 bunch of parsley, shake dry and finely chop. In a bowl, stir the cheese and bacon with the parsley, and season with salt and pepper to taste. Stuff the pork chops with the cheese mixture and fasten with toothpicks.
For the vegetables: Peel the potatoes and cook in a pot of lightly salted water until knife-tender, about 20 minutes. Drain.
Rinse the leeks, trim the green tops and coarsely chop the white part.
For the stuffed pork chops: Heat the clarified butter in a skillet. Add the pork chops and sear until golden, about 6 minutes per side.
For the vegetables: In another skillet, melt the butter. Add the leeks and cook until translucent. Add the potatoes and cook until golden. Rinse the second bunch of parsley, shake dry and finely chop. Sprinkle over the vegetables.
For serving: Serve the pork chops with the vegetables.
