Pork Chops with Tomato Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 547 cal. | (26 %) | ||
| Protein | 91 g | (93 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 22.7 μg | (38 %) | ||
| Vitamin B₁ | 3.3 mg | (330 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 36.2 mg | (302 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 24.1 μg | (54 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,611 mg | (40 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 10.7 mg | (134 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 670 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 8 small Pork cutlets (each about 3 ounces)
- 1 red chili pepper
- 3 Tbsps olive oil
- 2 garlic cloves
- 4 Tbsps lemon juice
- 4 Tomatoes
- 2 Tbsps finely chopped cilantro
- 2 Tbsps Red wine vinegar
- 3 ozs Chili sauce
- salt
- freshly ground peppers
Preparation steps
For the pork and marinade: Rinse the chile pepper, cut in half lengthwise, remove seeds and white ribs, and chop. Peel and finely chop the garlic. In a bowl, stir the chile with the garlic, 2 tablespoons of the olive oil and the lemon juice.
Rinse pork cutlets, pat dry, place in a baking dish and cover with the oil mixture. Marinade for 30 minutes.
For the salsa: Blanch the tomatoes in a pot of boiling water. Peel, quarter, core and cut into cubes.
In a bowl, stir the tomatoes with the cilantro, vinegar and chili sauce.
For the pork: Heat 1 tablespoon of the oil in a skillet. Season with pork with salt and pepper to taste. Sear the pork until golden on both sides, about 1 minute.
For serving: Serve the pork on warm plates with the salsa. Serve with chips if desired.
