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Pork Chop with Sage and Pears
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
ready in 1 hr 10 mins
Calories:
528
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 7.8 μg | (13 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 345 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 4 ripe Pear
- 4 sprigs Sage
- 3 shallots
- 4 Pork cutlets (about 180 grams with the bone)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 300 milliliters dry white wine
- 150 grams Gorgonzola
Preparation steps
1.
Preheat the broiler of an oven. Peel the pears and quarter, remove the core. Rinse the sage and shake dry. Pluck off the leaves. Peel the shallots and cut into rings.
2.
Rinse the pork chops and pat dry. Season with salt and pepper. Sear in a hot pan with oil for 3-5 minutes on each side.
3.
Add the shallots, pear, and sage in the pan. Sauté for 3-5 minutes. Deglaze with the white wine and simmer on medium heat for 10-15 minutes.
4.
Arrange the pear-sage sauce on the pork chops and sprinkle with the crumbled gorgonzola. Melt under the hot broiler for 2-4 minutes. Serve with a pork chop on the pears and serve warm.
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