Grilled Chops with Endive and Peach Salad
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
386
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 980 mg | (25 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 349 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the chops
- 1 tsp honey
- 1 Tbsp Orange juice
- olive oil
- salt
- freshly ground peppers
- 4 Pork cutlets (ready to cook, each about 180 grams)
Preparation steps
1.
The grill heat up.
2.
For the chops: whisk honey with orange juice and 3 tablespoons of oil, season with salt and pepper. Rinse meat, pat dry and place on a hot grill. Brush with marinade and grill for about 5 minutes per side, brushing with marinade often.
3.
For the salad: rinse and dry peaches, halve and pit, cut nito slices. Rinse and dry endives, halve and remove stalks, separate leaves. Cut large leaves into strips and leave small ones intact. Toast nuts in a dry pan until fragrant, cool and chop coarsely.
4.
Whisk vinegar with 4 tablespoons of oil, season with salt and pepper.
5.
Combine endives with peach slices and cress, arrange on plates and drizzle with vinaigrette, sprinkle with nuts. Place chops next to salad and serve immediately.
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