Pork Chops with Vegetable Pancakes and Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 578 cal. | (28 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 40.4 μg | (67 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 20.4 mg | (170 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,370 mg | (34 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 358 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the pork
- 4 Pork cutlets
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- ½ tsp dried marjoram
- For the vegetable pancakes
- 400 grams carrots
- 400 grams mostly waxy potatoes
- 1 egg
- 1 Tbsp Pastry flour
- salt
- freshly ground peppers
- Nutmeg
- vegetable oil (to saute)
- For the salad
- 1 handful Sorrel
- 3 Tbsps apple cider vinegar
- 3 Tbsps grapeseed oil
- salt
- 1 pinch sugar
- freshly ground peppers
Preparation steps
For the pork: Rinse the chops and pat dry and season with salt and pepper. Heat the clarified butter in a skillet and saute the pork over medium heat, turning the chops occasionally until golden brown on both sides, about 10 minutes. Sprinkle with the marjoram during the last 1-2 minutes.
For the vegetable pancakes: Peel the carrots and potatoes and grate coarsely. Transfer to a bowl and mix in the eggs and flour. Season with salt, pepper and nutmeg.
Heat the oil in a skillet and working in batches drop the mixture by 1-2 tablespoons into the oil, flattening slightly and cook until golden brown on both sides, 4-5 minutes.
For the salad: Rinse the sorrel and drain well. In a bowl, whisk together the vinegar, oil and sugar and season with salt and pepper. Add the sorrel and toss to coat. Arrange the salad on plates and serve with the pork chop and vegetable pancakes.
