Stuffed Pork Chops
Nutritional values
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 44.4 μg | (74 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.4 mg | (162 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,172 mg | (29 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 386 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 250 grams carrots
- 250 grams Celery
- 1 bunch scallions
- 3 Tbsps vegetable oil
- ½ bunch parsley (approximately 20 grams)
- salt
- freshly ground peppers
- 1 egg
- 4 Pork cutlets (with bone, each 200 grams)
- 300 milliliters Beef broth
Preparation steps
Peel carrots and celery, rinse and chop finely. Rinse scallions, set aside two stalks and cut remainder into thin rings. Heat 1 tablespoon oil in saucepan and sauté diced vegetables. Rinse parsley, shake dry, pluck leaves, chop finely and add to pan. Season pan with salt and pepper, add 2 tablespoons water and cook for about 5 minutes. Whisk egg in bowl and mix with slightly-cooled vegetables.
Rinse pork chops, pat dry and use sharp knife to cut pocket inside. Pour vegetable mixture into pork chops and close with wooden skewers. Heat remaining oil and fry pork chops on both sides. Add remaining scallions, deglaze with broth, cover and braise over low heat for about 8-10 minutes.
Season pork chops with salt and pepper and serve with mixed vegetables as desired.
