Pork Chops with Fried Potatoes
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 30 min.
Ready in
Calories:
410
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.5 mg | (171 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,324 mg | (33 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 354 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 22 ozs cooked potatoes
- 2 Tbsps clarified butter (or vegetable oil)
- salt
- freshly ground peppers
- 4 Pork cutlets (each about 8 ounces)
- 2 small red onions
- 2 garlic cloves
- 6 ozs Cherry tomatoes
- 1 sprig rosemary
Preparation steps
1.
Peel potatoes and cut into bite-sized pieces. Fry in a large skillet in butter for about 5 minutes. Season with salt and pepper.
2.
Rinse the pork chops, pat dry and season with salt and pepper. Move the potatoes aside in the skillet and add the chops. Fry until golden brown on each side for 1-2 minutes. Peel the onions and cut into wedges. Add with the pressed garlic to the pan. Reduce heat slightly and fry all ingredients together, turning occasionally, 6-8 minutes. Rinse rosemary, shake dry and add to the skillet with the tomatoes during the last 2-3 minutes of cooking. Season with salt and pepper and serve out of the pan.
