Pork Chops with Baked Potatoes, Brussel Sprouts and Pepper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 728 cal. | (35 %) | ||
| Protein | 40.73 g | (42 %) | ||
| Fat | 54.27 g | (47 %) | ||
| Carbohydrates | 25.82 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.89 g | (23 %) |
| Vitamin A | 472.47 mg | (59,059 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.81 mg | (23 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 4.88 mg | (41 %) | ||
| Vitamin B₆ | 0.55 mg | (39 %) | ||
| Folate | 106.69 μg | (36 %) | ||
| Pantothenic acid | 0.93 mg | (16 %) | ||
| Biotin | 1.25 μg | (3 %) | ||
| Vitamin B₁₂ | 0.25 μg | (8 %) | ||
| Vitamin C | 136.95 mg | (144 %) | ||
| Potassium | 942.41 mg | (24 %) | ||
| Calcium | 112.9 mg | (11 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.31 mg | (22 %) | ||
| Iodine | 8.13 μg | (4 %) | ||
| Zinc | 1.26 mg | (16 %) | ||
| Saturated fatty acids | 27.55 g | |||
| Cholesterol | 192.76 mg |
Ingredients
- Ingredients
- 4 Pork cutlets
- 2 tsps Pastry flour
- 40 grams clarified butter
- 30 grams butter
- ⅛ l Beef broth (from a jar)
- 200 milliliters Whipped cream
- 1 Tbsp green peppers (from a jar)
- 1 Tbsp Mustard
- 1 tsp Tomato paste
- salt
- freshly ground peppers
- For the side dishes
- 600 grams Brussels sprouts
- 2 Tbsps butter
- 100 grams marbled Bacon
- 1 Tbsp vegetable oil
- 1 pkg Baked potato (frozen)
Preparation steps
For the side dishes: rinse brussel sprouts and cut stalks crosswise. Cook in salted boiling water for about 8 minutes, drain and rinse in cold water, drain well. Cut bacon into small cubes. Heat a little oil in a pan and cook bacon briefly. Cook baked potatoes according to package instructions. Heat butter in a pan and toss brussel sprouts for 4 minutes. Before serving, sprinkle with bacon.
For the chops: rinse and pat dry meat, season with salt and pepper. Heat butter in a pan and cook chops for 3 minutes per side. Remove from the pan and wrap in aluminum foil, keep warm. Add flour to pan drippings and saute until light brown, add broth and cream and simmer for a few minutes. Add mustard, tomato paste and peppercorns, season with salt and pepper. Arrange chop with brussel sprouts and potatoes on plates and drizzle with pepper sauce. Serve.
