Pork Chops with Apples and Country Potatoes
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
611
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.5 mg | (179 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,423 mg | (36 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 6.1 mg | (76 %) | ||
| Saturated fatty acids | 8 g | |||
| Uric acid | 376 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams potatoes (waxy variety, such as red potatoes)
- olive oil
- salt
- peppers (freshly ground)
- 2 sprigs rosemary (divided)
- 4 Pork cutlets (each about 150g, boneless)
- 2 Tbsps clarified butter
- 4 Apple (tart, such as Granny Smith)
- 1 scoop Mozzarella (125 g)
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F).
2.
Scrub the potatoes, then slice and mix with 3 tablespoons oil, salt, pepper, and rosemary. Stir well to combine and spread on a baking sheet. Bake in preheated oven for 25-30 minutes.
3.
Rinse and pat dry the chops. Cut in half, season with salt and pepper and fry in hot butter until golden brown on both sides.
4.
Peel and halve the apples, then remove the core and seeds.Place evenly on top of the pork chops. Drain the mozzarella well, cut into thin slices, and put one slice on top of the apple. Place in oven to melt the cheese.
5.
Arrange the potatoes and pork chops on serving plates and garnish with rosemary. Serve immediately.
