Grilled Pork Chops with Peach Chutney
Healthy, because
Even smarter
Nutritional values
This dish is full of nutrients from the pork chops and peaches. Pork contains healthy fat and protein, which helps to build muscles, while peaches are full of vitamins, minerals, and fiber.
You can serve this with a side salad and some carbohydrates to complete the meal.
(Percentage of daily recommendation)
| Calorie | 627 cal. | (30 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 17.6 μg | (29 %) | ||
| Vitamin B₁ | 3.3 mg | (330 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 35.8 mg | (298 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 23.6 μg | (52 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,445 mg | (36 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 662 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the pork
- 8 Pork cutlets
- 1 garlic clove
- 1 Tbsp lemon juice
- 1 tsp Chili powder
- 1 tsp dried thyme
- 5 Tbsps olive oil
- Sea salt
- For the chutney
- 1 red Bell pepper
- 1 red chili pepper
- 1 Tomato
- 2 Peaches
- 2 Tbsps olive oil
- lemon juice
- Sea salt
- white peppers
Preparation steps
For the pork: Rinse pork chops and pat dry. Peel and mince garlic. Combine garlic, lemon juice, chili, thyme and olive oil. Brush mixture onto pork and marinate in the refrigerator for 2 hours.
For the chutney: Rinse peppers, cut in half, remove seeds and ribs and finely chop. Cut chili in half, remove seeds and ribs and finely chop. Blach tomatoes and peaches. Remove skins. Remove tomato seeds and dice. Cut peaches in half, stone and dice slightly larger. Combine paprika, chilli, tomatoes and peaches with 4 tablespoons oil and season with lemon juice, salt and pepper. Refrigerate.
Preheat the oven to 425°F. Remove pork from marinade and bake for 15 minutes. Switch to broil, baste pork with remaining oil and broil briefly, until golden brown.
Serve pork with chutney.
