Mushroom and Endive Stuffed Pork Chops with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 701 cal. | (33 %) | ||
| Protein | 42.23 g | (43 %) | ||
| Fat | 41.97 g | (36 %) | ||
| Carbohydrates | 51.33 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.05 g | (24 %) |
| Vitamin A | 217.82 mg | (27,228 %) | ||
| Vitamin D | 0.66 μg | (3 %) | ||
| Vitamin E | 2.23 mg | (19 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 4.05 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 52.21 μg | (17 %) | ||
| Pantothenic acid | 0.32 mg | (5 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 50.7 mg | (53 %) | ||
| Potassium | 1,365.15 mg | (34 %) | ||
| Calcium | 101.19 mg | (10 %) | ||
| Magnesium | 50.02 mg | (17 %) | ||
| Iron | 3.27 mg | (22 %) | ||
| Iodine | 12.41 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 17.93 g | |||
| Cholesterol | 140.67 mg |
Ingredients
- For the stuffed pork chops
- 4 Pork cutlets
- 10 grams dried Porcini mushroom
- 1 Endive
- 300 grams Chestnut mushroom
- 50 grams streaky Bacon
- 3 Tbsps vegetable oil
- 1 Tbsp butter
- salt
- peppers
- thyme
- For the mashed potatoes
- 1 kilogram starchy potatoes
- 50 grams butter
- ⅛ l milk
- 125 grams Whipped cream
Preparation steps
For the stuffed pork chops: Rinse the pork chops, pat dry and slice through the pork chop horizontally to create a pocket. Season the inside and outside with salt and pepper to taste.
Rinse the porcini mushrooms and soak in 1/8 litre (approximately 1/2 cup) of warm water. Rinse the endive and blanch in boiling salted water for 3 minutes. Remove and run cold water over top to cool. Separte the endive into leaves, remove cores and coarsely chop. Drain mushrooms and cut into thin slices. Dice the bacon and cook in a dry skillet until golden. Wipe the button mushrooms with a damp paper towel and thinly slice. Add a third of the mushrooms to the bacon and cook for 3 minutes. Add a third of the endive and cook briefly. Season with the salt, pepper and thyme to taste. Allow the filling to cool slightly and divide between the pork chops. Fasten with toothpicks to enclose filling.
For the mashed potatoes: Rinse and peel the potatoes, and cook in a pot of boiling salted water until knife-tender, about 20 minutes.
For the stuffed pork chops: Heat the oil and butter in a skillet set over low heat. Sear the pork chops until golden, about 5 minutes per side. Peel and press the garlic. Stir in the remaining porcini mushrooms, button mushrooms and endive misture, and cook until soft.
For the mashed potatoes: Drain the potatoes and press through a potato ricer into a pot. Heat the milk and cream in a pot, while stirring. Mix into the potatoes.
For serving: Serve the stuffed pork chops with the mashed potatoes and endive mixture on plates.
