Pork Cutlets with Pears and Radicchio
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
444
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11 mg | (92 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,226 mg | (31 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 354 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets
- salt
- freshly ground peppers
- 4 Tbsps vegetable oil
- 4 small Radicchio (di Treviso)
- 2 Pear
- 40 grams almonds (blanched)
- 1 Tbsp honey
- 1 Tbsp lemon juice
- 100 milliliters Beef broth
- 1 Tbsp balsamic vinegar
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 120°C (approximately 250°F).
2.
Rinse the pork cutlets, pat dry, season with salt and pepper and fry on both sides in a pan with 2 tablespoons oil. Transfer to a rack in the oven and bake about 15 minutes.
3.
Meanwhile, rinse the radicchio, trim, cut in half and cut out the stalk. Rinse the pears, cut into quarters and remove the cores. Cut the pears into slices. Cook almonds and radicchio until golden brown in remaining oil along with the pan drippings. Add the pears and drizzle with honey. Cook until lightly caramelized and deglaze with lemon juice, broth and balsamic vinegar. Season with salt and pepper, cover and simmer about 10 minutes. Adjust seasonings, transfer to plates and serve with the pork.
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