Pork Steaks with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 728 cal. | (35 %) | ||
| Protein | 54.95 g | (56 %) | ||
| Fat | 40.08 g | (35 %) | ||
| Carbohydrates | 40.08 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.17 g | (14 %) |
| Vitamin A | 27.18 mg | (3,398 %) | ||
| Vitamin D | 1.87 μg | (9 %) | ||
| Vitamin E | 3.27 mg | (27 %) | ||
| Vitamin B₁ | 1.02 mg | (102 %) | ||
| Vitamin B₂ | 0.69 mg | (63 %) | ||
| Niacin | 16.24 mg | (135 %) | ||
| Vitamin B₆ | 1.01 mg | (72 %) | ||
| Folate | 25.28 μg | (8 %) | ||
| Pantothenic acid | 2.33 mg | (39 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 1.53 μg | (51 %) | ||
| Vitamin C | 29.38 mg | (31 %) | ||
| Potassium | 1,281.33 mg | (32 %) | ||
| Calcium | 92.81 mg | (9 %) | ||
| Magnesium | 67.33 mg | (22 %) | ||
| Iron | 5.73 mg | (38 %) | ||
| Zinc | 9.18 mg | (115 %) | ||
| Saturated fatty acids | 9.83 g | |||
| Cholesterol | 170 mg |
Ingredients
- Ingredients
- 600 grams waxy potatoes
- 5 Tbsps Canola oil
- salt
- freshly ground peppers
- 1 tsp ground Caraway
- 1 tsp ground paprika (sweet)
- 300 grams fresh, green Beans
- 250 grams Chestnut mushroom
- 4 Pork (each about 180 grams)
- 2 Tbsps chopped Basil
Preparation steps
Scrub potatoes thoroughly and cut into finger-length wedges. Place in a bowl and mix with 3 tablespoons of oil, salt, pepper, cumin powder and paprika. Spread on a baking sheet lined with parchment paper and roast in preheated oven at 200°C (approximately 400°F) for about 45 minutes, turning occasionally.
Rinse beans and cut diagonally into 5 cm (approximately 2 inches) long pieces. Cook in boiling salted water for about 7 minutes or until al dente. Drain and rinse in cold water, drain well.
Clean mushrooms and halve, if desired. Season with some salt and pepper and add to potatoes about 10 minutes before the end of cooking. Add beans to potatoes about 5 minutes before the end of cooking.
Rinse pork steaks and pat dry. Heat remaining oil in a pan and cook steaks for about 3 minutes per side.
Spread potato and vegetable mixture on plates. Top with steaks and drizzle with meat dripping sauce. Sprinkle with basil and garnish, if desired, with halved mushrooms. Serve.
