Smoked Pork with Pineapple
Healthy, because
Nutritional values
IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 42.7 μg | (71 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 924 mg | (23 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 14 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 4 slices Smoked pork chop
- 1 Pineapple
- 2 Tbsps Sour cream
- 200 milliliters Vegetable broth
- 200 grams Sauerkraut
- 1 red paprika
- 1 stalk Leeks
- 2 Tbsps Hazelnuts (sliced)
- 6 Juniper berries (crushed)
- salt
- freshly ground peppers
Preparation steps
Peel pineapple, cut into quarters, remove core and cut into cubes.
Rinse bell pepper, cut in half, remove seeds and white ribs and cut into bite size pieces.
Rinse leeks well, trim and cut into diagonal slices.
Place smoked pork chop slices in an ovenproof dish and sequentially layer the following ingredients: drained sauerkraut, juniper berries, leek, pineapple chunks and bell peppers. Then pour in broth and spread sour cream on the bell pepper. Sprinkle sliced hazelnuts and bake for about 45 minutes in a preheated oven on the lower rack. Before serving, season to taste with salt and pepper.
