Pork Chops with Carrot Puree
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(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
365
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.5 mg | (154 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,121 mg | (28 %) | ||
| Calcium | 54 mg | (5 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 347 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams carrots
- 250 milliliters Vegetable broth
- salt
- 4 Pork cutlets
- freshly ground peppers
- 2 Tbsps vegetable oil
- 2 Tbsps butter
- 1 splash lemon juice
Preparation steps
1.
Peel and slice carrots. Bring broth to a boil and season with salt. Add carrots and cook for about 20 minutes or until tender.
2.
Rinse pork chops, pat dry and season with salt and pepper. Heat oil in a grill pan and cook chops for about 2-3 minutes per side or until golden brown on high heat. Reduce heat and cook for 5 minutes more.
3.
Drain carrots, collecting all broth. Combine carrots with butter and puree, add enough broth to make it creamy. Season with salt and lemon juice and arrange on plates. Top with chops and serve.
4.
If desired, serve with pear compote.
