Pork with Zucchini and Mushrooms
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
519
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 17.1 μg | (29 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.3 mg | (203 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 1,059 mg | (26 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 381 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 thin Pork cutlets
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
- 2 Zucchini
- 200 grams Oyster mushrooms
- 4 shallots
- 2 Tbsps olive oil
- 200 grams Whipped cream
- ½ bunch rosemary
Preparation steps
1.
Rinse zucchini, cut off ends and cut into thin slices. Trim mushrooms and cut large ones in half. Peel shallots and quarter. Heat olive oil in a pan. Add zucchini slices and shallots and sauté while stirring. Add oyster mushrooms.
2.
Rinse cutlets, pat dry, season with salt and pepper and brown in a pan in butter for 3 minutes on each side. Deglaze pan with heavy cream. Chop 1 sprig of rosemary finely and pluck needles off remaining rosemary. Add chopped rosemary to the sauce and season with salt and pepper. Serve cutlets with vegetables and sauce, garnished with remaining rosemary.
