Pork Escalopes with Olives and Carrots

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Pork Escalopes with Olives and Carrots
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Health Score:
6,0 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
405
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie405 kcal(19 %)
Protein33.51 g(34 %)
Fat22.33 g(19 %)
Carbohydrates21.31 g(14 %)
Sugar added0 g(0 %)
Roughage5.96 g(20 %)
Vitamin A1,110.1 mg(138,763 %)
Vitamin D0 μg(0 %)
Vitamin E1.14 mg(10 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.87 mg(7 %)
Vitamin B₆0.27 mg(19 %)
Folate23.17 μg(8 %)
Pantothenic acid0.17 mg(3 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C89.17 mg(94 %)
Potassium275.58 mg(7 %)
Calcium88.97 mg(9 %)
Magnesium20.15 mg(7 %)
Iron2.82 mg(19 %)
Iodine2.09 μg(1 %)
Zinc0.37 mg(5 %)
Saturated fatty acids2.64 g
Cholesterol60 mg

Ingredients

for
4
Ingredients
2
3
2
1
200 grams
pimento-stuffed green Olives
4
Pork cutlets (each around 160 grams) (approximately 6 ounces)
4 tablespoons
50 milliliters
300 milliliters
½ teaspoon
ground Allspice
½ teaspoon
ground Cilantro
2 teaspoons
freshly ground Nutmeg

Preparation steps

1.

Peel the onions and cut into strips. Rinse the carrots, peel and cut diagonally into 1/2 cm (approximately 1/4 inch) thick slices. Rinse the peppers, cut in half, remove the seeds and pith and cut into strips. Rinse the chile and cut into rings. Drain the olives. Rinse the pork, pat dry and season with salt and pepper. Heat 2 tablespoons oil in a large saucepan and sear the pork on all sides. Remove from the pan.

2.

Add the remaining oil and sauté the onions, carrots and chile for 1-2 minutes. Add the peppers and then deglaze the pan with the red wine and broth. Cover and simmer for 15-20 minutes. Mix in the olives.

3.

Add the spices and season with nutmeg, salt and pepper. Arrange the pork in the sauce and let stand for about 5 minutes.

4.

Serve with rice, if desired.