Pork Chops with Mushroom and Herb Crust

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Pork Chops with Mushroom and Herb Crust
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
626
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie626 cal.(30 %)
Protein56 g(57 %)
Fat39 g(34 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage6.9 g(23 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.2 μg(11 %)
Vitamin E18.8 mg(157 %)
Vitamin K38.5 μg(64 %)
Vitamin B₁1.8 mg(180 %)
Vitamin B₂1 mg(91 %)
Niacin25.5 mg(213 %)
Vitamin B₆1.4 mg(100 %)
Folate168 μg(56 %)
Pantothenic acid4.2 mg(70 %)
Biotin35.5 μg(79 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C244 mg(257 %)
Potassium1,442 mg(36 %)
Calcium115 mg(12 %)
Magnesium87 mg(29 %)
Iron6.2 mg(41 %)
Iodine29 μg(15 %)
Zinc6.4 mg(80 %)
Saturated fatty acids12.6 g
Uric acid409 mg
Cholesterol135 mg
Complete sugar9 g

Ingredients

for
2
Ingredients
2 Pork cutlets
4 Tbsps vegetable oil
1 Red Bell pepper
1 green Bell pepper
For the crust
200 grams button Mushroom
1 bunch Basil
1 onion
1 garlic clove
2 Tbsps butter
1 Tbsp breadcrumbs
½ scoop Mozzarella
salt
freshly ground peppers
How healthy are the main ingredients?
MozzarellaBasiloniongarlic clovesalt

Preparation steps

1.

For the crust: clean mushrooms, cut off thick stems and finely chop mushrooms. Rinse and shake dry basil, pluck off leaves and finely chop half of leaves. Peel onion and garlic and chop finely. Heat butter in a pan and saute onion, garlic and mushrooms until all liquid has evaporated. Add breadcrumbs and chopped basil and mix well. Rinse and pat dry meat, season with salt and pepper. 

2.

Heat oil on a pan and cook chops for 3 minutes per side. Remove from pan and place into a baking dish. Rinse and halve bell peppers, remove seeds and ribs, dice. Saute peppers in meat drippings for about 3-5 minutes. Add peppers to meat.  

3.

Place mushroom mixture on top of chops. Cut mozzarella into thick slices and arrange on top of mushroom mixture. Bake in preheated oven at 200°C (approximately 400°F) for about 5 minutes. Garnish with remaining basil and serve.