Pork Chops with Bacon and Vegetables
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
595
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,065 mg | (27 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 16.6 g | |||
| Uric acid | 351 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets
- salt (and pepper)
- 2 Tbsps vegetable oil
- 150 grams streaky Bacon
- 150 grams shallots
- 1 Zucchini
- 350 grams Tomatoes
- 1 bunch Basil
Preparation steps
1.
Rinse chops, pat dry and season with salt and pepper. Heat oil in a pan and sear the cutlets on both sides for 4 minutes each. Cut the bacon into cubes. Peel shallots and cut into eighths. Add both to the remaining oil and sauté until shallots are translucent.
2.
Rinse zucchini and dice finely. Rinse tomatoes and cut into eighths. Add to the bacon mixture and cook briefly until the tomatoes have disintegrated. Season with salt and pepper.
3.
Place vegetable mixture in an oblong baking dish. Rinse the basil, shake dry, set aside some leaves and sprinkle the rest over the sauce. Top with the chops and finish cooking in the oven at 175°C (approximately 345°F) for 35 minutes. To serve, garnish with the remaining basil leaves.
