Pork Chops with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,433 mg | (36 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 356 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 Pork cutlets (each about 300 grams)
- 1 garlic clove
- 1 tsp ground paprika (sweet)
- 4 Tbsps Canola oil
- 600 grams starchy potatoes
- 2 carrots
- 150 milliliters Whipped cream
- 60 grams butter
- salt
- Nutmeg
- peppers
- 4 scallions
- 3 sprigs Sage
Preparation steps
Rinse the pork chops, pat dry and place on a flat baking dish. Peel the garlic and finely chop. Mix the paprika with 2-3 tablespoons of oil and rub on the pork chops. Cover for at least 2 hours in the refrigerator.
Rinse the potatoes and steam for about 30 minutes. Peel the carrots and finely chop. Bring the cream to a boil, add the carrots and simmer for 2-3 minutes. Drain the potatoes, peel and press through a potato ricer. Stir 2 tablespoons of butter into the carrot cream and then puree until creamy. Season with salt and nutmeg and keep covered warm.
Season the chops with salt and pepper and cook until golden brown on both sides for 1-2 minutes in a hot pan. Rinse, trim and cut the scallions diagonally into pieces. Rinse the sage, shake dry and mix with the scallions and the remaining butter with the pork chops. Cook on low heat for 4-5 minutes together until finished.
Arrange the pork chops on a plate and serve with the puree.
