Stuffed Pork Chop
Nutritional values
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 6.8 μg | (11 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 780 mg | (20 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 341 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 12 Prune
- 1 onion
- marjoram
- 2 tsps butter
- 4 Pork cutlets
- salt
- freshly ground pepper
- Food-safe craft stick
- 2 Tbsps clarified butter
- 30 grams smoked Bacon
- Broth
- 2 Tbsps medium-hot Mustard
- 4 Tbsps Whipped cream
Preparation steps
For the filling: Dice the prunes. Peel the onion and dice. Rinse the marjoram, shake dry and pluck the leaves.
Melt the butter in a large frying pan and sauté the onion until golden brown. Add the marjoram and prunes and sauté briefly.
For the pork chops: Rinse the pork chops, pat dry and cut a pocket into the side of each with a sharp knife. Season with salt and pepper then fill with the prune mixture. Close the openings with wooden skewers.
Heat the butter in a large frying pan and sear the pork chops over medium heat for 15-20 minutes, or until cooked to your liking. Dice the bacon. Remove the pork chops from the pan and cover to keep warm. Add the bacon to the pan and fry until crispy. Remove from the pan.
For the mustard sauce: Deglaze the pan drippings with the broth. Stir in the mustard and cream, season with salt and pepper and add the bacon. Arrange the pork chops on serving plates and spoon the sauce over top. Serve with boiled potatoes, if desired.
