Pork with Bell Pepper Sauce
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
837
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 837 cal. | (40 %) | ||
| Protein | 95 g | (97 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 3.3 mg | (330 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 37.3 mg | (311 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 29 μg | (64 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 183 mg | (193 %) | ||
| Potassium | 1,644 mg | (41 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 11.5 mg | (144 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 697 mg | |||
| Cholesterol | 233 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 thin Pork cutlets
- Pastry flour
- 1 Tbsp vegetable oil
- 20 grams butter
- ⅛ l white wine
- ⅛ l Whipped cream
- 1 Red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 1 yellow onion
- 2 Tbsps vegetable oil
- 150 grams Long grain rice
- ½ bunch parsley
Preparation steps
1.
Cook rice according to package instructions.
2.
Cut bell peppers in half, remove the seeds, rinse and cut into thin strips. Peel onion and cut into thin rings. Heat oil in a pan, sauté onion rings until soft. Add the bell pepper strips and cook for 5 minutes.
3.
Rinse pork and pat dry. Season with salt and pepper and turn in some flour. Heat oil and butter in another pan and fry the pork over medium heat for 3 minutes on each side. Wrap in foil and keep warm. Deglaze the pan drippings with the white wine and stir in the cream. Season with salt and pepper. Arrange rice and pork on plates. Distribute bell peppers and onion on the pork and drizzle with the gravy. Rinse the parsley and finely chop. Sprinkle parsley over the pork and serve.
