Pork Chop with Apple and Parsley Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 676 cal. | (32 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 88.7 μg | (148 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,539 mg | (38 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 365 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 4 large Pork cutlets (boneless)
- salt
- peppers (freshly ground)
- 2 tsps paprika (sweet)
- 6 Tbsps vegetable oil
- 2 Tbsps clarified butter
- 1 large Apple (sour)
- 1 tsp sugar
- 1 tsp butter
- 600 grams small potatoes
- ½ bunch parsley
- 2 Tbsps butter
- Lettuce (for garnish)
- 2 Tomatoes
- 1 shallot
- 4 Tbsps Horseradish cream
Preparation steps
Place the pork cutlets between two pieces of cling wrap and pound out until flat. Then place cutlets in a bowl, season with salt, pepper, oil and paprika mix and leave for at least 1 hour.
Peel the potatoes and cook in salted water for 30-40 minutes. Rinse the parsley, pluck off the leaves and finely chop. Rinse the lettuce and tomato for garnish. Spin the lettuce dry and cut the tomatoes in columns. Peel the shallot and finely dice the tomatoes columns. Salt lightly. Rinse the apples, remove seeds and cut into 4 thick slices. Saute with a little butter in a small saucepan. Sprinkle some sugar over it until it caramelizes, turn over, then remove and keep warm.
Heat the butter in a pan and cook the potatoes together with the parsley, then keep warm.
Remove the pork chops from the marinade. Heat the clarified butter in a pan and saute the pork chops on each side for 2-3 minutes.
Place the pork chops on preheated plates with the potatoes and the lettuce. Place a slice of apple on top and a dab of horseradish. Serve immediately.
