Pork Chops with Young Potatoes
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
557
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 557 cal. | (27 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.2 mg | (185 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,625 mg | (41 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 358 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 34 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams waxy potatoes
- 4 Pork cutlets
- salt
- freshly ground peppers
- 1 tsp dried thyme
- 2 Tbsps clarified butter
- 200 grams dried Date
- 1 pinch cinnamon
- 1 pinch Anise seed
Preparation steps
1.
Rinse potatoes and cook in a steamer until soft (for 25-40 minutes, depending on size). Halve and pit dates. Rinse chops and pat dry, season with salt, pepper and thyme. Separate Brussels sprouts into leaves, rinse and dry. Blanch for 2 minutes in boiling salted water, rinse and drain. Peel cooked potatoes and cut into wedges.
2.
Heat 1 tablespoon of butter in a pan and cook chops for 7 minutes per side. Heat remaining butter in another pan and cook potatoes until golden brown. Add dates and brussels sprouts leaves and season with a little salt, cinnamon, anise and pepper. Arrange vegetables on chops and serve.
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