Crispy Sauerkraut, Potato and Pork Chop Gratin

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Crispy Sauerkraut, Potato and Pork Chop Gratin
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1189
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,189 cal.(57 %)
Protein105 g(107 %)
Fat64 g(55 %)
Carbohydrates45 g(30 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.5 mg(63 %)
Vitamin D2.3 μg(12 %)
Vitamin E16 mg(133 %)
Vitamin K59.9 μg(100 %)
Vitamin B₁3.5 mg(350 %)
Vitamin B₂1.2 mg(109 %)
Niacin42.4 mg(353 %)
Vitamin B₆2.5 mg(179 %)
Folate170 μg(57 %)
Pantothenic acid5.2 mg(87 %)
Biotin35.2 μg(78 %)
Vitamin B₁₂5.2 μg(173 %)
Vitamin C88 mg(93 %)
Potassium2,882 mg(72 %)
Calcium268 mg(27 %)
Magnesium192 mg(64 %)
Iron11.2 mg(75 %)
Iodine21 μg(11 %)
Zinc13 mg(163 %)
Saturated fatty acids25.1 g
Uric acid717 mg
Cholesterol443 mg
Complete sugar8 g

Ingredients

for
For the gratin
8 small Pork cutlets
2 Tbsps Mustard
4 Tbsps vegetable oil
800 grams Sauerkraut
1 kilogram potatoes
300 grams Whipped cream
3 eggs
salt
freshly ground peppers
2 tsps Caraway
To serve
Whipped cream
ground paprika
For the baking sheet
vegetable oil
How healthy are the main ingredients?
potatoSauerkrautWhipped creamMustardeggsalt

Preparation steps

1.

For the gratin: Season the pork with salt and pepper and coat with mustard. Grease a baking sheet. Arrange the pork on the prepared baking sheet. Peel the potatoes and grate finely. Mix with the sauerkraut.

2.

Whisk the sour cream, eggs and cumin together and season with salt and pepper. Mix with the sauerkraut and potato mixture.

3.

Spread over the pork, drizzle with oil and bake in a preheated oven (200°C) (approximately 400°F) for about 1 hour. To serve, drizzle with sour cream and sprinkle with paprika.

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