Pork Chop with Guacamole and Salad

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Pork Chop with Guacamole and Salad
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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)
Calorie536 cal.(26 %)
Protein50 g(51 %)
Fat28 g(24 %)
Carbohydrates20 g(13 %)
Sugar added1 g(4 %)
Roughage7.9 g(26 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.8 mg(40 %)
Vitamin K76 μg(127 %)
Vitamin B₁1.8 mg(180 %)
Vitamin B₂0.6 mg(55 %)
Niacin20.1 mg(168 %)
Vitamin B₆1.3 mg(93 %)
Folate72 μg(24 %)
Pantothenic acid2 mg(33 %)
Biotin14.2 μg(32 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C27 mg(28 %)
Potassium1,522 mg(38 %)
Calcium79 mg(8 %)
Magnesium104 mg(35 %)
Iron4.7 mg(31 %)
Iodine9 μg(5 %)
Zinc6.5 mg(81 %)
Saturated fatty acids5.8 g
Uric acid388 mg
Cholesterol98 mg
Complete sugar10 g

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)
How healthy are the main ingredients?
Arugulaolive oilapple cider vinegarhoneysaltAvocado

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.