Pork Chop with Avocado Salad
Pork Chop with Avocado Salad - Spicy meat and aromatic salad - delicious!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 45.4 μg | (76 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.2 mg | (85 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 762 mg | (19 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 8 Pork cutlets (each about 150 grams)
- lemons
- 1 garlic clove
- Chili powder
- 1 tsp dried thyme
- 4 Tbsps olive oil
- 1 red Bell pepper
- 1 Avocado
- cilantro
- Sea salt
Preparation steps
Rinse the pork chops under cold water and pat dry. Squeeze half a lemon.
Peel the garlic and finely chop. Stir in 1 tablespoon of lemon juice, 1 teaspoon chile, thyme and 2 tablespoons olive oil and coat the meat with it. Cover and marinate for about 2 hours in the refrigerator.
Remove the pork chops from marinade and place on the oven rack (with a drip pan below) in a preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F) and cook for 20-25 minutes.
Meanwhile, rinse, trim and chop the bell pepper. Peel the avocado, cut in half, remove the pit and chop the pulp into small cubes. Rinse the cilantro, shake dry and coarsely chop the leaves.
Mix the bell pepper and avocado cubes and cilantro with the remaining olive oil, chile powder, 1 tablespoon of lemon juice and season with salt.
Remove the pork chops from the oven, season with salt and serve with the avocado salad on 4 plates.
