Glazed Pork Chops with Cabbage and Apple Rings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 806 cal. | (38 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 48 g | (41 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,365 mg | (34 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 403 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 28 g |
Ingredients
- For the chops
- 4 Pork cutlets (boneless, each 160 grams)
- vegetable oil
- salt
- freshly ground peppers
- 2 Tbsps honey
- 2 Tbsps butter
- 1 Tbsp Port wine
- 1 tsp balsamic vinegar
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- For the vegetables
- 125 grams streaky Bacon
- 600 grams Savoy cabbage
- 2 onions
- 200 grams carrots
- 2 small tart Apple
- 1 bay leaf
- 250 milliliters dry white wine
Preparation steps
For the chops, rinse the cutlets, pat dry and sear in hot oil in a frying pan on each side for about 3 minutes. Season with salt and pepper. Add honey, butter, port wine, vinegar, half the chopped herbs and 1 tablespoon water and stir until the honey has dissolved. Turn the chops again and simmer until the chops are glazed.
For the vegetables, cut the bacon into small strips and cook until crisp in a pan. Remove from pan and set aside.
Cut cabbage into quarters, cut out stalk and cut the cabbage into thin strips. Peel the onions and cut into strips. Peel carrots and cut into fine strips. Heat oil in a pan. Add onions and sauté until soft. Add the white wine, bay leaf, cabbage, carrots and remaining herbs and simmer for 10 minutes. Peel the apples, remove seeds with a corer and cut into thin slices.
Add apple slices to cabbage and sauté 5 minutes. Season with salt and pepper and stir in the bacon.
Serve the chops with the cabbage and apples.
