Pork Chop with Melon Salad
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 38 min.
Ready in
Calories:
445
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 88 μg | (147 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.2 mg | (152 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 935 mg | (23 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 359 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 300 grams Cantaloupe
- 300 grams Watermelon
- 2 Red chili peppers
- 200 grams mixed Lettuce (for example, Oakleaf, lamb's lettuce, romaine lettuce, etc.)
- For the dressing
- 2 Tbsps lemon juice
- 4 Tbsps olive oil
- salt
- freshly ground white peppers
- sugar (to taste)
- For the pork
- 4 Pork cutlets (ready to cook, with bone, each 180 g)
- olive oil (For brushing)
- 2 Tbsps coarsely chopped parsley
Preparation steps
1.
For the salad: Cut melon flesh into bite-size pieces. Rinse chiles and remove seeds. Cut one chile into rings and finely chop the other. Rinse lettuce, spin dry and pluck.
2.
For the dressing: Mix lemon juice with oil and chopped chile and season with salt, pepper and a pinch of sugar.
3.
Heat grill.
4.
For the pork: Rinse pork, pat dry, salt and pepper, brush with olive oil and grill on each side for about 4 minutes.
5.
Arrange lettuce leaves and melon salad on a plate, sprinkle with chile rings and drizzle with dressing. Add a grilled pork chop to each plate and serve sprinkled with coarsely chopped parsley.
