Grilled Herbed Pork Chops with Vegetable Medley
Nutritional values
(Percentage of daily recommendation)
| Calorie | 642 cal. | (31 %) | ||
| Protein | 99 g | (101 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.4 g | (18 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 22.6 μg | (38 %) | ||
| Vitamin B₁ | 3.5 mg | (350 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 38.5 mg | (321 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 27.2 μg | (60 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,827 mg | (46 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 9 mg | (60 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 11.9 mg | (149 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 705 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 sticks Celery
- 300 grams Baby carrot
- 300 grams Broad bean
- salt
- 8 Pork cutlets (à 150 grams)
- 3 Tbsps freshly chopped Fresh herbs (such as. chervil, dill and basil)
- olive oil
- freshly ground peppers
- lemon juice
- 1 Tbsp freshly chopped Chervil
- 60 grams Goat cheese
- fresh Fresh herbs (for garnish (such as chervil, dill)
Preparation steps
Heat the grill to medium and lightly oil the grates.
Rinse the celery, remove the strings and cut into 3-4 cm (approximately 1 1/4-1 3/4-inch) long sticks. Peel, the carrots, leaving some greens attached. Blanch the celery, carrots and the beans in a pot of boiling salted water for 2-3 minutes. Rinse under cold water and drain.
Rinse the chops and pat dry. Mix 2 tablespoons of herbs with 4-5 tablespoons of oil and rub the mixture all over the chops. Season with salt and pepper and cook on the grill on each side for 2-3 minutes.
Heat 2 tablespoons of oil in a skillet and saute the vegetables along with the remaining herbs until tender, Season with lemon juice, salt and pepper. Sprinkle with crumbled cheese and serve with the chops.
Garnish with fresh herbs.
