Pork Chops with Eggplant

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Pork Chops with Eggplant
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
337
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie337 cal.(16 %)
Protein47 g(48 %)
Fat14 g(12 %)
Carbohydrates5 g(3 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.6 mg(22 %)
Vitamin K24.2 μg(40 %)
Vitamin B₁1.7 mg(170 %)
Vitamin B₂0.5 mg(45 %)
Niacin18.9 mg(158 %)
Vitamin B₆0.9 mg(64 %)
Folate81 μg(27 %)
Pantothenic acid1.8 mg(30 %)
Biotin13.5 μg(30 %)
Vitamin B₁₂2 μg(67 %)
Vitamin C22 mg(23 %)
Potassium1,008 mg(25 %)
Calcium51 mg(5 %)
Magnesium68 mg(23 %)
Iron4.7 mg(31 %)
Iodine4 μg(2 %)
Zinc5.4 mg(68 %)
Saturated fatty acids2.9 g
Uric acid355 mg
Cholesterol98 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
½ bunch thyme
½ bunch parsley
500 grams Eggplant
4 Tbsps olive oil
salt
peppers (from the mill)
250 grams crushed Tomatoes (canned)
4 Pork cutlets (each 200 grams)
2 tsps grated Lemon peel
Lemon peel (for garnish)
How healthy are the main ingredients?
EggplantTomatoolive oilthymeparsleysalt

Preparation steps

1.

Rinse, pat dry, and chop all herbs. Rinse and cube eggplant.

2.

Fry eggplant in 2 tablespoons of oil for about 5 minutes, continuously stirring, and season with salt and pepper. Stir in tomatoes and let simmer for about 5 minutes. Add parsley, to taste.

3.

Season the pork chops with salt and pepper and fry for about 4-5 minutes in the remaining oil. After flipping the pork chops, add the thyme and lemon zest.

4.

Arrange the thyme-seasoned pork chops with eggplant and tomatoes and serve sprinkled with lemon zest.

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