Stuffed Pork Chops with Tomato Sauce and Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 620 cal. | (30 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 77.3 μg | (129 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 20.6 mg | (172 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 29.4 μg | (65 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 1,142 mg | (29 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 18 g | |||
| Uric acid | 383 mg | |||
| Cholesterol | 318 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 4 Pork cutlets (about 180 grams)
- 1 kaiser roll (day-old)
- 1 small onion
- 1 Tbsp vegetable oil
- 1 bunch parsley
- 80 grams black Olives (without pit)
- 2 egg yolks
- salt (and pepper)
- 2 Tbsps clarified butter
- 2 garlic cloves
- ½ can Tomatoes (in pieces)
- ⅛ l Whipped cream
- 2 sprigs fresh thyme
- 500 grams green Beans
- 2 Tbsps butter
Preparation steps
Soak the bread in lukewarm water. Peel the onion peel, chop, and saute in a hot pan in oil.
Rinse the parsley, shake dry and chop finely. Mix half of the chopped parsley with the well-squeezed rolls, sauteed onion, coarsely chopped olives and the egg yolk. Season with salt and pepper.
Rinse the pork chops, pat dry and cut a pocket into it. Stuff the pockets with the filling and sew with kitchen string.
Heat the clarified butter in a pan and fry the stuffed pork chops on each side for about 4 minutes. Remove the pork chops from the pan and keep warm.
For the tomato sauce, press the garlic and add into the remaining drippings in the pan. Saute shortly, add the tomato pieces and pour the cream, bring to a boil, and boil for about 10 minutes.
Puree the sauce with immersion blender, stir in the thyme, and season with salt and pepper. Place the stuffed pork chops into the sauce and heat.
For the green beans, rinse, trim and cook the green beans in boiling salted water for 10 minutes. Drain the green beans well and saute in a pan in hot butter, and sprinkle with the remaining parsley.
Serve the stuffed pork chops with the tomato sauce and green beans.
