Pork Chops with Garlic Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 479.3 μg | (799 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.7 mg | (164 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 1,451 mg | (36 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 415 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 Pork cutlets
- salt
- peppers
- 4 garlic cloves
- 2 Tbsps olive oil
- 500 grams Spinach
- 250 grams Savoy cabbage
- 1 Tbsp butter
- Nutmeg
Preparation steps
Trim spinach, rinse and put dripping wet into a heated pot. Cover and cook until wilted. Pour into a colander and drain. Trim cabbage, rinse and drain. Remove thick stalk and pluck the cabbage leaves into bite-sized pieces. Blanch in boiling salted water, remove from the pot and allow to drain for 3 minutes.
Peel garlic and cut into slices. Pat cutlets dry and season with pepper. Cook garlic in hot olive oil until golden brown, remove and set aside. Then add cutlets and sear on both sides. Top with the garlic, remove from heat, cover and let rest.
Meanwhile, sauté the spinach and cabbage in a large saucepan with the butter. Season with salt, pepper and nutmeg. Season the chops with salt and pepper and serve with spinach and cabbage on warmed plates.
