Fried German Kasseler (Cured Pork Chops) with Kohlrabi and Parsley Mashed Potatoes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
513
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 25.9 g | (22 %) | ||
| Carbohydrates | 39.41 g | (26 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 172.3 mg | (21,538 %) | ||
| Vitamin D | 0.17 μg | (1 %) | ||
| Vitamin E | 2.79 mg | (23 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.12 mg | (26 %) | ||
| Vitamin B₆ | 0.53 mg | (38 %) | ||
| Folate | 51.01 μg | (17 %) | ||
| Pantothenic acid | 1.09 mg | (18 %) | ||
| Biotin | 6.12 μg | (14 %) | ||
| Vitamin B₁₂ | 0.39 μg | (13 %) | ||
| Vitamin C | 144.33 mg | (152 %) | ||
| Potassium | 1,282 mg | (32 %) | ||
| Calcium | 135.01 mg | (14 %) | ||
| Magnesium | 70.18 mg | (23 %) | ||
| Iron | 2.31 mg | (15 %) | ||
| Zinc | 0.64 mg | (8 %) | ||
| Saturated fatty acids | 10.85 g | |||
| Cholesterol | 108.63 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Kasseler Cutlets (each around 250 grams) (approximately 9 ounces)
- 2 Kohlrabi (700 grams) (approximately 25 ounces)
- 2 Tbsps butter
- 1 tsp sugar
- 250 milliliters Vegetable broth
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 Tbsp Mustard
- 2 Tbsps Crème fraiche
- 1 pkg Mashed potatoes (4 servings)
- 3 Tbsps chopped parsley
Preparation steps
1.
Peel the kohlrabi and cut into 1 x 4 cm (approximately 1/3 x 1 1/2 inch) matchsticks. Melt the butter in a large frying pan, add the sugar and kohlrabi and sauté until golden brown. Add 100 ml (approximately 1/2 cup) broth, cover and cook for about 7 minutes. Season with salt and pepper.
2.
Heat the oil in a separate frying pan and sear the pork chops for about 3 minutes per side. Remove and keep warm. Deglaze with the remaining broth then whisk in the mustard and crème fraîche and season with salt and pepper.
3.
Prepare the mashed potatoes according to package directions and fold in the chopped parsley.
4.
Serve the pork chops with the pan sauce, kohlrabi and parsley mashed potatoes on serving plates.
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