Rack of Pork with Chestnuts and Carrots
Nutritional values
(Percentage of daily recommendation)
| Calorie | 807 cal. | (38 %) | ||
| Protein | 71 g | (72 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 2.7 mg | (270 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 28.5 mg | (238 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 24 μg | (53 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 1,622 mg | (41 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.1 mg | (64 %) | ||
| Saturated fatty acids | 21.7 g | |||
| Uric acid | 455 mg | |||
| Cholesterol | 283 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Meat chop (pork)
- 3 carrots
- 1 onion
- 16 Chestnuts
- 100 grams decrusted Toast
- 1 shallot
- 6 Tbsps butter
- 60 milliliters Whipped cream (at least 30% fat content)
- 1 egg
- 1 Tbsp chopped parsley
- salt
- peppers
- Nutmeg
- 3 bay leaves
- 400 milliliters Beef broth
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Rinse the carrots, trim, peel and cut into small pieces. Peel the onions, halve and cut into thin columns. Rinse the pork chops and pat dry. With a knife, cut along the bone and cut a pocket for filling. Cut the chestnuts crosswise and cook for about 20 minutes in a hot oven. Remove and peel while hot. Turn down the oven to 180°C (approximately 350°F).
Cut the toast into cubes. Peel the shallots, finely chop and sweat until translucent in 2 tablespoons of butter. Mix the cream with the egg, mix with the shallots, parsley and bread and season with salt, pepper and nutmeg. Cut four chestnuts into small pieces and add to the bread mixture. Spread the chestnut filling into the pocket of the pork. Close the pocket and tie with kitchen twine. Season the pork with salt and pepper and cook on all sides in a roasting pan with butter.
Add the vegetables, bay leaves and the remaining chestnuts to the roast, pour in a little broth and cook in the preheated oven for about 1 hour. Pour in a little broth periodically and cover with aluminum foil as needed. Serve the pork with the vegetables together on a preheated platter.
