Pork Chop with Guacamole and Salad
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
536
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 536 cal. | (26 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 76 μg | (127 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 20.1 mg | (168 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,522 mg | (38 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 5.8 g | |||
| Uric acid | 388 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets
- 1 tsp liquid honey
- 1 tsp Sambal oelek
- 4 Tbsps olive oil
- salt
- 2 Avocados
- 3 Tbsps Lime juice
- freshly ground peppers
- 200 grams Cherry tomatoes
- 2 handfuls Arugula
- 2 Tbsps apple cider vinegar
- 400 grams Corn kernel (canned)
Preparation steps
1.
For the chops: Rinse the chops and pat dry. Mix together the honey and the sambal oelek and 2 tablespoons oil and season with salt. Brush the chops with the honey mixture and cook on a hot grill on each side for about 5 minutes.
2.
For the guacamole: Peel the avocados, cut in half, remove the pits and mash the pulp with a fork until slightly lumpy. Season with lime juice, salt and pepper.
3.
For the salad: Rinse the tomatoes and quarter or half. Rinse and trim the arugula, shake dry and tear into small pieces. Mix the remaining lime juice with the vinegar and the remaining oil and season with salt and pepper. Toss with the prepared salad ingredients with the drained corn.
4.
Arrange the chops, guacamole and salad on plates and serve.
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