Pan-Seared Pork Chops with Pears and Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 36.7 μg | (61 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.7 mg | (173 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,360 mg | (34 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 401 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 500 grams starchy potatoes
- salt
- 2 large Pear
- 1 stalk Leeks (only the white and light green parts)
- 1 Tbsp butter
- 100 milliliters Apple juice
- 100 milliliters Beef broth
- 1 Tbsp grainy Mustard
- peppers
- 4 Pork cutlets
- 2 Tbsps vegetable oil
- thyme (for garnish)
Preparation steps
For the pears and potatoes: Peel the potatoes, rinse and cook in gently boiling salted water for about 20 minutes, until fork-tender.
Rinse the pears, cut into quarters, remove the seeds and then cut into wedges. Rinse the leek, trim and thinly slice. Melt the butter in a large saucepan, add the leeks and cook until softened. Deglaze with the apple juice and broth and then add the pears and chopped potatoes. Stir in the mustard, season with salt and pepper, partially cover and cook until the potatoes and pears begin to fall apart, about 10 minutes.
Rinse the pork chops, pat dry, season with salt and pepper and sear in the oil for 2-3 minutes per side, until golden brown. Reduce the heat to low and cook for 2-3 minutes, or until cooked to your liking.
Arrange the pork chops with the potatoes and pears on serving plates. Serve garnished with thyme.
