Pork Steaks with Cream Cheese Filling
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
647
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 647 kcal | (31 %) | ||
| Protein | 39.23 g | (40 %) | ||
| Fat | 39.64 g | (34 %) | ||
| Carbohydrates | 45.72 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.23 g | (17 %) |
more nutritional values
| Vitamin A | 169.58 mg | (21,198 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 2.99 mg | (25 %) | ||
| Vitamin B₆ | 0.39 mg | (28 %) | ||
| Folate | 52.27 μg | (17 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Biotin | 2.61 μg | (6 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 46.79 mg | (49 %) | ||
| Potassium | 1,221.7 mg | (31 %) | ||
| Calcium | 113.12 mg | (11 %) | ||
| Magnesium | 52.53 mg | (18 %) | ||
| Iron | 2.42 mg | (16 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.86 mg | (11 %) | ||
| Saturated fatty acids | 12.62 g | |||
| Cholesterol | 109.07 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 5 ½ cups
waxy potatoes
- 1
onion (diced)
- 4 tablespoons
- ⅞ cup
hot Beef stock
- 4 tablespoons
Brandy vinegar
- 1
Cucumber (halved lengthways and sliced)
- 2 tablespoons
- Plus
- 4 tablespoons
Preparation steps
1.
Cook the potatoes in boiling salted water for around 25-30 min. Drain, leave to cool a little, peel and slice.
2.
Fry the onion in 1 tbsp hot oil. Add the potatoes and stir in the stock and vinegar. Season with salt, ground black pepper and a pinch of sugar. Leave to steep for around 15 min.
3.
Cut a pocket into each chop and mix together the basil, garlic and cream cheese. Season with salt and ground black pepper.
4.
Transfer to the pockets in the chops and fasten with toothpicks. Season with salt and ground black pepper and fry in not-to-hot oil on both sides for about 10-15 min turning occasionally.
5.
Stir in the cucumber, the remaining oil and the chives into the potato salad and season to taste.
6.
Arrange the chops and the salad on preheated plates and serve with a dollop of sour cream.
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