Pork Escalopes with Olives and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 405 cal. | (19 %) | ||
| Protein | 33.51 g | (34 %) | ||
| Fat | 22.33 g | (19 %) | ||
| Carbohydrates | 21.31 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.96 g | (20 %) |
| Vitamin A | 1,110.1 mg | (138,763 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.14 mg | (10 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 0.87 mg | (7 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 23.17 μg | (8 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 89.17 mg | (94 %) | ||
| Potassium | 275.58 mg | (7 %) | ||
| Calcium | 88.97 mg | (9 %) | ||
| Magnesium | 20.15 mg | (7 %) | ||
| Iron | 2.82 mg | (19 %) | ||
| Iodine | 2.09 μg | (1 %) | ||
| Zinc | 0.37 mg | (5 %) | ||
| Saturated fatty acids | 2.64 g | |||
| Cholesterol | 60 mg |
Ingredients
- Ingredients
- 2 onions
- 3 carrots
- 2 green Bell pepper
- 1 Red chili pepper
- 200 grams pimento-stuffed green Olives
- 4 Pork cutlets (each around 160 grams) (approximately 6 ounces)
- salt
- peppers
- 4 Tbsps olive oil
- 50 milliliters Red wine
- 300 milliliters Beef broth
- ½ tsp ground allspice
- ½ tsp ground cilantro
- 2 tsps sweet ground paprika
- freshly ground Nutmeg
Preparation steps
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.
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.
Add the spices and season with nutmeg, salt and pepper. Arrange the pork in the sauce and let stand for about 5 minutes.
Serve with rice, if desired.
