Tandoori-Style Pork Chops
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 50 min.
Preparation
Calories:
251
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 744 mg | (19 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 331 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small onion
- 1 garlic clove
- 1 tsp sweet ground paprika
- 1 tsp ground cilantro
- 1 tsp ground Cumin
- 1 tsp ground ginger
- 150 milliliters Yogurt (0.1% fat)
- 1 Tbsp tomato puree
- 2 tsps lemon juice
- 4 Pork cutlets (à 175 grams)
Preparation steps
1.
Peel onion and garlic and chop finely. In a shallow baking dish large enough to hold the pork in a single layer, stir together the onion, garlic, paprika, coriander, cumin, ginger and tomato paste, then stir in the yogurt. Place the chops in the baking dish, turning to coat, cover and refrigerate 3 hours.
2.
Preheat the oven to 180°C (approximately 350°F). Place the baking dish in the oven and bake the chops, turning once in the sauce until cooked through, about 40 minutes. Serve immediately with steamed peppers rings and herbed rice.
