Pork Chops with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 751 cal. | (36 %) | ||
| Protein | 58 g | (59 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 28.7 μg | (48 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 138 μg | (46 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 24.4 μg | (54 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 142 mg | (149 %) | ||
| Potassium | 1,698 mg | (42 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 6.7 mg | (45 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 13 g | |||
| Uric acid | 399 mg | |||
| Cholesterol | 193 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 600 grams starchy potatoes
- salt
- 1 Zucchini
- 1 ½ Red Bell pepper
- 3 Tomatoes
- 1 garlic clove
- olive oil
- freshly ground peppers
- lemon juice
- 4 Pork cutlets (ready for cooking, each 150 grams)
- Pastry flour (for dusting)
- 1 egg
- 150 grams breadcrumbs
- 2 Tbsps clarified butter
- 200 milliliters milk
- 2 Tbsps butter
- Nutmeg (freshly grated)
Preparation steps
For the purée, peel the potatoes, rinse, roughly chop and cook for about 30 minutes in boiling salted water.
Trim the zucchini, rinse, cut in half lengthwise and cut into 1 cm (approximately 1/2 inch) slices. Rinse the peppers, cut in half, remove seeds and ribs and cut into 1 cm (approximately 1/2 inch) small pieces. Blanch the tomatoes, rinse in cold water, peel, quarter, core and chop finely.
Peel the garlic, finely chop and sweat in a hot pan with 2 tablespoons oil until translucent. Add the zucchini and peppers, cook briefly, then stir in the tomatoes. Season with salt and pepper, simmer for about 5 minutes over medium heat and season with lemon juice and thyme.
Rinse the cutlets, pat dry, season with salt and pepper, and coat first in flour, then in beaten egg and finally in breadcrumbs. Firmly press the breading and cook the chops in a hot pan with melted butter until golden brown.
Drain potatoes, let evaporate, press through a potato ricer and process with the milk and butter to a smooth puree. Season with salt, pepper and nutmeg.
Arrange the mashed potatoes with the chops and vegetables on warmed plates and serve immediately.
