Pork Chops with Eggplant
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
337
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 24.2 μg | (40 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.9 mg | (158 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,008 mg | (25 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 355 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
