Pork Chops with Cream Sauce
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
466
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 746 mg | (19 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 13.3 g | |||
| Uric acid | 326 mg | |||
| Cholesterol | 149 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets
- 2 shallots
- 1 garlic clove
- 100 milliliters white wine
- 200 milliliters Whipped cream
- 200 milliliters Beef broth
- 1 Tbsp grainy Mustard (Dijon)
- 2 Tbsps Crème fraiche
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 2 Tbsps parsley (chopped)
Preparation steps
1.
Peel and chop shallots and garlic.
2.
Rinse chops, pat dry and season with salt and pepper. Heat oil in a pan and brown chops on both sides. Remove from the pan and set aside. Saute shallots and garlic in the same pan and deglaze pan with white wine, simmer down. Add cream and simmer down briefly. Add broth and mix well. Return meat to the pan and simmer, covered, for about 8-10 minutes on low heat. Arrange chops with sauce on plates, sprinkle with parsley and season with salt and pepper. Serve.
