Pork Chops with Vegetable Salad, Feta and Yogurt
Nutritional values
(Percentage of daily recommendation)
| Calorie | 530 cal. | (25 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 69 μg | (115 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,060 mg | (27 %) | ||
| Calcium | 253 mg | (25 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 358 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 Pork cutlets (ready to cook, with bone á 180-200 g)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- For the salad
- 200 grams Red cabbage
- 1 bunch Arugula
- 100 grams lamb's lettuce
- 8 Cherry tomatoes
- 150 grams Feta
- 4 Tbsps olive oil
- 2 Tbsps bright balsamic vinegar
- ½ tsp dried oregano
- For the yogurt
- 250 grams Natural yogurt
- 1 splash lemon juice
- 1 Tbsp oregano
- 1 pinch sugar
Preparation steps
Preheat the oven to 120°C (approximately 250°F). Rinse the chops, pat dry and season with salt and pepper. Heat the oil in a large ovenproof skillet and sear the pork chops on both sides. Bake until cooked through, about 20 minutes.
For the salad: Meanwhile, rinse the red cabbage , separate the leaves and remove the hard stalk and cut into thin strips or shred. Rinse and halve the tomatoes. Rinse the arugula and mache and spin dry. Cut the feta into cubes. In a bowl, whisk the oil with the vinegar and the dried oregano, season with salt and pepper. Mix the yogurt with lemon juice, fresh oregano leaves and sugar, season with salt and pepper.
In a bowl, toss the cabbage with the mache, arugula and tomatoes and divde among plates. Drizzle with the vinaigrette and sprinkle with feta. Serve with the chops and the yogurt.
