Grilled Pork Chops and Potato Salad with Beans

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Grilled Pork Chops and Potato Salad with Beans
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
548
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie548 cal.(26 %)
Protein54 g(55 %)
Fat20 g(17 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage6.3 g(21 %)
Vitamin A0.3 mg(38 %)
Vitamin D1 μg(5 %)
Vitamin E3.4 mg(28 %)
Vitamin K62.9 μg(105 %)
Vitamin B₁1.9 mg(190 %)
Vitamin B₂0.7 mg(64 %)
Niacin25.4 mg(212 %)
Vitamin B₆1.4 mg(100 %)
Folate173 μg(58 %)
Pantothenic acid3.6 mg(60 %)
Biotin23.3 μg(52 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C74 mg(78 %)
Potassium1,967 mg(49 %)
Calcium141 mg(14 %)
Magnesium123 mg(41 %)
Iron7.6 mg(51 %)
Iodine26 μg(13 %)
Zinc6.8 mg(85 %)
Saturated fatty acids3.7 g
Uric acid449 mg
Cholesterol98 mg
Complete sugar6 g

Ingredients

for
4
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
For the garnishing
Sage
3 sprigs thyme
How healthy are the main ingredients?
potatoLeekolive oilMustardthymesalt

Preparation steps

1.

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.

2.

Drain potatoes, let evaporate briefly and halve lengthwise. Pour hot marinade over potatoes and let stand for 15 minutes.

3.

 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.

4.

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. 

5.

If desired, serve with mustard dip.

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