Pork Chops with Tomatoes

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Pork Chops with Tomatoes
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Calories:
305
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie305 kcal(15 %)
Protein30.87 g(32 %)
Fat19.09 g(16 %)
Carbohydrates7.61 g(5 %)
Sugar added0 g(0 %)
Roughage2.55 g(9 %)
Vitamin A120.67 mg(15,084 %)
Vitamin D0 μg(0 %)
Vitamin E0.95 mg(8 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.96 mg(8 %)
Vitamin B₆0.14 mg(10 %)
Folate21.05 μg(7 %)
Pantothenic acid0.14 mg(2 %)
Biotin4.5 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C24.68 mg(26 %)
Potassium310.46 mg(8 %)
Calcium44.36 mg(4 %)
Magnesium18.88 mg(6 %)
Iron2 mg(13 %)
Zinc0.33 mg(4 %)
Saturated fatty acids2.19 g
Cholesterol60 mg

Ingredients

for
4
Ingredients
4 Pork cutlets (each about 200 grams)
salt
freshly ground peppers
450 grams Cherry tomatoes (on the vine)
80 grams black Olives
2 shallots
2 garlic
4 sprigs thyme
4 tablespoons olive oil
1 tablespoon chopped parsley
How healthy are the main ingredients?
Oliveolive oilthymeparsleysaltshallot

Preparation steps

1.
Preheat the oven to 170 ° C convection preheat.
2.

Rinse meat, pat dry and season with salt and pepper. Rinse tomatoes and drain olives. Peel shallots and garlic, chop finely. Rinse thyme, shake dry, pluck off leaves and chop finely.

3.

Heat oil in an ovenproof pan and brown meat for 2-3 minutes per side on high heat. Add shallots and garlic and saute briefly. Sprinkle thyme over meat, add tomatoes and olives to the pan and bake in preheated oven at 170°C (approximately 325°F)for about 7 minutes. Remove from oven and sprinkle with parsley. Serve.