Pork Chops with Potato and Pumpkin Puree

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Pork Chops with Potato and Pumpkin Puree
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Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
521
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie521 cal.(25 %)
Protein49 g(50 %)
Fat20 g(17 %)
Carbohydrates31 g(21 %)
Sugar added1 g(4 %)
Roughage5.8 g(19 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E4.7 mg(39 %)
Vitamin K16.1 μg(27 %)
Vitamin B₁1.8 mg(180 %)
Vitamin B₂0.6 mg(55 %)
Niacin20.4 mg(170 %)
Vitamin B₆1.2 mg(86 %)
Folate93 μg(31 %)
Pantothenic acid2.4 mg(40 %)
Biotin14.8 μg(33 %)
Vitamin B₁₂2.2 μg(73 %)
Vitamin C41 mg(43 %)
Potassium1,550 mg(39 %)
Calcium130 mg(13 %)
Magnesium80 mg(27 %)
Iron6.1 mg(41 %)
Iodine14 μg(7 %)
Zinc6.1 mg(76 %)
Saturated fatty acids9.2 g
Uric acid413 mg
Cholesterol126 mg
Complete sugar22 g

Ingredients

for
4
For the puree
200 grams starchy potatoes
600 grams Pumpkin
3 Tbsps butter
150 milliliters milk
1 Tbsp Pumpkin seed oil
salt
Nutmeg
For the meat
4 ready to cook Pork cutlets (about 220 grams or 8 ounces)
Sea salt
peppers
1 Tbsp vegetable oil
1 sprig Sage
2 sprigs thyme
100 grams Mirabelle plum
1 Apple
8 shallots
1 tsp powdered sugar
100 milliliters Beef broth
50 milliliters Port wine
1 splash lemon juice
How healthy are the main ingredients?
PumpkinpotatoMirabelle plumPumpkin seed oilthymeSage

Preparation steps

1.

For the puree, peel the potatoes and boil in salted water for about 30 minutes until fork tender. Meanwhile, saute the diced pumpkin with the butter in a saucepan, add about 3 tablespoons of water and simmer for about 20 minutes, until soft.

2.

Preheat the oven to 140°C (approximately 275°F).

3.

Rinse the pork chops and pat dry. Season with salt and pepper and fry until golden brown on both sides in a hot pan with oil. Sprinkle with herbs and place on a baking sheet. Finish cooking in the oven for about 10 minutes, turning 1-2 times.

4.

Rinse the plums and remove the pits. Rinse the apples, quarter and core, then cut into slices. Peel the shallot and sauté together with the apple and the Mirabelle in the hot pan with drippings from the pork. Sprinkle with the powdered sugar, let caramelize slightly and deglaze with the broth and wine. Simmer 3-4 minutes over low heat and season with salt, pepper and lemon juice.

5.

Drain the potatoes and press through a ricer or mash with a potato masher while still hot. Add the hot milk and stir. Puree the pumpkin with the remaining butter and add to the potatoes, mix well together and season with salt and nutmeg. Serve the pork chops with plum sauce alongside the puree.