Pork Chops with Orange Cream and Mashed Sweet Potatoes
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
753
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 753 cal. | (36 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 16.2 mg | (135 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,555 mg | (39 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 363 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pork
- 4 slices Pork cutlet
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 shallot
- 1 Tbsp butter
- 2 Tbsps chopped almonds
- 1 Tbsp Pastry flour
- 150 milliliters Orange juice
- 100 milliliters Whipped cream
- For the potatoes
- 800 grams Sweet potato
- salt
- 200 milliliters milk
- 25 grams butter
- lemon juice
- freshly ground peppers
Preparation steps
1.
For the potatoes: Boil potatoes in salted water for about 30 minutes.
2.
For the pork: Rinse meat, pat dry and season with salt and pepper. Heat oil in a pan and cook meat on both sides. Remove from pan and set aside. Peel and mince shallot. Add butter to drippings and cook shallots, almonds and flour. Deglaze with orange juice and bring to a boil. Add cream and season with salt and pepper. Place meat back into sauce and leave until done, about 5 minutes.
3.
Peel potatoes. Finely mash with hot milk and butter. Add more milk, if needed to reach desired consistency. Season with salt, lemon juice and pepper.
Plate pork chops and mashed potatoes, drizzle with pan sauce and serve.
4.
May serve with a salad, as desired.
