Pork Chops with Fruity Chutney
Nutritional values
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 31 g | (124 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.8 mg | (98 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.9 mg | (166 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 143 μg | (48 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 29 μg | (64 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 173 mg | (182 %) | ||
| Potassium | 1,578 mg | (39 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 388 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 69 g |
Ingredients
- for the pork chops
- 4 Pork cutlets
- 2 sprigs thyme
- salt
- peppers
- 4 Tbsps vegetable oil
- 1 Tbsp light soy sauce
- for the fruity chutney (makes 4 jars, each about 400 ml or 1 1/2 cups)
- 700 grams Tomatoes
- 2 Red Bell pepper
- 1 medium onion
- 1 pc ginger
- 1 red chili pepper
- 600 grams Apple
- 125 grams brown sugar
- 250 milliliters Cider
- 5 Tbsps apple cider vinegar
- 2 Tbsps Mustard seed
- 1 tsp peppercorns (coarsely crushed)
- 3 Tbsps raisins
Preparation steps
For the pork chops, rinse the thyme, shake dry and chop finely. Season the chops with salt and pepper. Mix the oil, thyme and soy sauce. Brush on the chops. Cover and refrigerate for at least 2 hours.
Grill or broil for 2 to 3 minutes per side. Serve with the chutney.
For the fruity chutney, blanch the tomatoes for a few seconds. Peel, core and finely chop the tomatoes. Peel and chop the onion. Rinse the bell peppers, halve and remove the seeds and ribs. Broil, skin side up, until the skin is blistered, watching carefully. Remove the skin and cut into fine dice. Rinse the chile pepper, cut lengthwise, remove the seeds and ribs and very finely chop. Peel and finely chop the ginger. Peel the apples, quarter, core and also cut into very small cubes. Place the prepared fruit and vegetables and the remaining ingredients in a pot and bring to a boil while stirring. Cover and cook over medium heat about 40 minutes. Season with pepper and vinegar. Ladle into sterilized jars and close tightly. Store in the refrigerator.
