Grilled Pork Chops and Potato Salad with Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 548 cal. | (26 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 62.9 μg | (105 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25.4 mg | (212 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 23.3 μg | (52 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,967 mg | (49 %) | ||
| Calcium | 141 mg | (14 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 449 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the potato salad and chops
- 800 grams small, waxy potatoes
- salt
- 150 grams green Beans
- 1 Romaine lettuce
- 1 stalk Leeks
- 150 milliliters Beef broth
- 1 Tbsp hot Mustard
- 4 Tbsps White vinegar
- freshly ground peppers
- 4 Pork cutlets (ready to cook, each about 220 grams)
- 6 Tbsps olive oil
- 200 grams button Mushroom
Preparation steps
Scrub potatoes well and cook for about 25 minutes in boiling salted water. Rinse beans and blanch in boiling salted water for about 8 minutes. Drain and rinse in cold water, drain again. Rinse and spin dry lettuce, tear into smaller pieces, if desired. Rinse and dry leek, cut into rings. Combine leek with broth and simmer for about 2-3 minutes. Remove from heat and add mustard and vinegar, season with salt and pepper.
Drain potatoes, let evaporate briefly and halve lengthwise. Pour hot marinade over potatoes and let stand for 15 minutes.
Rinse and pat dry chops, season with salt and pepper and sprinkle with 1-2 tablespoons of oil. Clean mushrooms and season with salt and pepper, sprinkle with 1-2 tablespoons of oil. Grill mushrooms on hot grill for about 6-8 minutes, turning occasionally. Grill pork chops for about 10-12 minutes, turning oftten. Arrange mushrooms and chop on plates and garnish with herbs.
Add beans, lettuce and remaining oil to potato salad and mix well. Season to taste and garnish with herbs. Serve chops and mushrooms accompanied by the salad.
If desired, serve with mustard dip.
