Pork Chop and Potato Salad with Green Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 861 cal. | (41 %) | ||
| Protein | 100 g | (102 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 41.9 μg | (70 %) | ||
| Vitamin B₁ | 3.5 mg | (350 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 39.8 mg | (332 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 31.9 μg | (71 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 2,050 mg | (51 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 9.7 mg | (65 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 12.1 mg | (151 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 722 mg | |||
| Cholesterol | 287 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 600 grams small, waxy potatoes
- salt
- 300 grams green Beans
- 4 scallions
- ½ bunch Chives
- 8 Pork cutlets (ready for cooking, each about 90-100 grams, with bone)
- peppers
- 150 grams breadcrumbs
- Pastry flour
- 1 egg
- 2 Tbsps clarified butter
- 2 Tbsps butter
- lemon juice
Preparation steps
Rinse the potatoes thoroughly and cook for about 25 minutes in boiling salted water.
Rinse, trim and blanch the green beans for about 10 minutes in boiling salted water. Rinse in cold water and drain well. Rinse, trim and cut the scallions and chives into narrow rings.
Rinse the pork chops, pat dry and season with salt and pepper. Mix the chives with the breadcrumbs on a plate. First, dip the pork chops in the flour, then in the beaten egg and finally in the breadcrumbs mixture. Press the breading firmly on the pork chops and cook in hot butter until golden brown on both sides. Reduce the heat and let the pork chops cook a few more minutes.
Drain the potatoes, let dry and cut into slices.
In another pan, heat the butter and add in the green beans with the potatoes and scallions. Season with salt, pepper and lemon juice and pour into bowls. Serve the pork chops with a salad if desired.
