Spicy Grilled Pork Chops with Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.8 mg | (182 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,576 mg | (39 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 364 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 4 Pork cutlets
- 2 red chili peppers
- 2 garlic cloves
- salt
- freshly ground peppers
- 2 sprigs rosemary
- 1 sprig fresh thyme
- olive oil (cold pressed)
- juice of lemons
- 1 kilogram starchy potatoes
Preparation steps
Rinse chile peppers and cut into thin rings. Peel garlic and chop finely. Mix 5 tablespoons olive oil with chile peppers and garlic and season with salt, pepper and lemon juice to make a marinade. In a bowl coat the meat with the marinade, add rosemary and thyme sprigs and allow to marinate in the refrigerator for at least 3-4 hours, preferably overnight.
Peel the potatoes and cut lengthwise into thick strips. In a non-stick frying pan, heat 6 tablespoons of oil and fry the potatoes over medium heat until golden brown, turning repeatedly. Drain on paper towels. In the meantime, drain the chops slightly, then fry in a grill pan (or on a charcoal grill) for about 3-4 minutes on each side. Arrange the grilled pork chops on plates with potatoes and serve garnished with fresh herbs. Serve with a mixed green salad, if desired.
