Pork Chops with Mushroom and Herb Crust
Nutritional values
(Percentage of daily recommendation)
| Calorie | 626 cal. | (30 %) | ||
| Protein | 56 g | (57 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.9 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 18.8 mg | (157 %) | ||
| Vitamin K | 38.5 μg | (64 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 25.5 mg | (213 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 35.5 μg | (79 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 244 mg | (257 %) | ||
| Potassium | 1,442 mg | (36 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 6.4 mg | (80 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 409 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 Pork cutlets
- 4 Tbsps vegetable oil
- 1 Red Bell pepper
- 1 green Bell pepper
- For the crust
- 200 grams button Mushroom
- 1 bunch Basil
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 1 Tbsp breadcrumbs
- ½ scoop Mozzarella
- salt
- freshly ground peppers
Preparation steps
For the crust: clean mushrooms, cut off thick stems and finely chop mushrooms. Rinse and shake dry basil, pluck off leaves and finely chop half of leaves. Peel onion and garlic and chop finely. Heat butter in a pan and saute onion, garlic and mushrooms until all liquid has evaporated. Add breadcrumbs and chopped basil and mix well. Rinse and pat dry meat, season with salt and pepper.
Heat oil on a pan and cook chops for 3 minutes per side. Remove from pan and place into a baking dish. Rinse and halve bell peppers, remove seeds and ribs, dice. Saute peppers in meat drippings for about 3-5 minutes. Add peppers to meat.
Place mushroom mixture on top of chops. Cut mozzarella into thick slices and arrange on top of mushroom mixture. Bake in preheated oven at 200°C (approximately 400°F) for about 5 minutes. Garnish with remaining basil and serve.
