Pork Chop with Cornmeal and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 516 cal. | (25 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 13.2 μg | (22 %) | ||
| Vitamin B₁ | 1.9 mg | (190 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 991 mg | (25 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 343 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 200 milliliters milk
- 400 milliliters Vegetable broth
- salt
- 150 grams Cornmeal
- 1 yellow Bell pepper
- 250 grams Cherry tomatoes
- 1 onion
- 1 garlic clove
- 4 Pork cutlets
- peppers
- 2 Tbsps olive oil
- 100 milliliters dry white wine
- 1 Tbsp freshly chopped Sage
- 2 Tbsps butter
Preparation steps
Boil milk with broth and a pinch of salt. Whisk while sprinkling in cornmeal. Cover and simmer for 4-5 minutes on low heat. Remove lid and cook, stirring occasionally, for 5-10 minutes. If necessary, add more broth to make smooth and creamy.
Rinse bell pepper, cut in half, remove seeds and ribs and cut into pieces. Rinse tomatoes and cut in half. Peel onion and cut into strips. Peel garlic and finely chop. Rinse pork chops, pat dry and season with salt and pepper. In a pan, heat oil and sear both sides until golden brown. Add onion and garlic and saute for 1-2 minutes. Deglaze with white wine. Add bell pepper and cover. Cook over low heat for about 6 minutes or until done. Add tomatoes and sage. Cook until hot, about 1-2 minutes. Season with salt and pepper.
Stir butter into cornmeal and season with salt and pepper.
Serve pork chops with cornmeal and vegetables.
