Grilled Pork Chops with Carrots and Beets
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 22 min.
Ready in
Calories:
390
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.7 mg | (156 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 15.2 μg | (34 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,380 mg | (35 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 358 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams yellow carrots
- 400 grams small Beets
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 120 milliliters Vegetable broth
- 4 fresh garlic cloves
- 1 tsp liquid honey
- 4 Pork cutlets
- 2 sprigs Sage
Preparation steps
1.
Peel the carrots and beets, cut the carrots diagonally into slices and cut the beets into halves or quarters.
Heat 2 tablespoons olive oil in a pan and fry the carrots and beets in it. Season with salt and pepper, pour the lemon juice and broth, add the pressed cloves of garlic, drizzle the honey over, and cook covered for about 10 minutes until tender.
2.
Rinse the pork chops, pat dry, season with salt and pepper, and drizzle with the remaining olive oil. Grill the prok chops on a hot grill on both sides for about 10 minutes. Turn halfway through cooking and sprinkle the sage over during the last 5 minutes of grilling.
3.
Serve the carrots and beets on plate with the grilled pork chops.
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