Pork Chops with Olive Potatoes and Spinach
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
658
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 658 cal. | (31 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 584.3 μg | (974 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 284 μg | (95 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 127 mg | (134 %) | ||
| Potassium | 2,430 mg | (61 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 198 mg | (66 %) | ||
| Iron | 11.3 mg | (75 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 7.5 mg | (94 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 454 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
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Preparation steps
1.
Season the pork with salt and pepper. Heat 1 tablespoon oil and saute the pork until browned on both sides. Halve the tomatoes and add to the pan along with the sage, season with salt and pepper, and cook until pork is just cooked through, about 5 minutes, adding a little water to the pan if getting dry.
2.
Peel the potatoes, mash roughly and saute briefly in a skillet with butter. Season with salt and pepper, stir in the olives at the end.
3.
Rinse the spinach and spin dry. Heat the remaining oil in a skillet and saute the spinach until wilted, season with salt and pepper.
4.
Divide the potatoes and olives between 2 plates, arrange pork with tomato and sage on top and serve with spinach.
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