Grilled Pork Chops with Zucchini and Mushrooms
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
415
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 415 cal. | (20 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,084 mg | (27 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 377 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets
- 4 Tbsps olive oil
- salt
- Red pepper flakes
- 2 Zucchini
- 150 grams button Mushroom
- 2 Tomatoes
- 1 garlic clove
- 1 tsp freshly chopped thyme
- 100 grams Crème fraiche
Preparation steps
1.
Rinse pork chops and pat dry. Coat with 2 tablespoons of olive oil and season with salt and pepper flakes. Grill slowly on grill for 8-10 minutes on both sides.
2.
Rinse, dry and slice zucchini. Clean mushrooms and cut into slices. Rinse tomatoes, quarter, core and dice into small pieces. Peel garlic and chop finely. Heat remaining oil in a pan and saute garlic with mushrooms and zucchini slices for about 1-2 minutes. Add thyme, tomatoes and crème fraîche, season with salt and pepper and cook for 2-3 minutes.
3.
Arrange chops on plates together with vegetables. Serve.
