Pork Cutlets with Mustard Sauce
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
345
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 1.7 μg | (3 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18.8 mg | (157 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 662 mg | (17 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Uric acid | 338 mg | |||
| Cholesterol | 124 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets (each about 200 g)
- salt
- freshly ground peppers
- 2 Tbsps butter
- 1 onion
- 2 garlic cloves
- 200 milliliters Beef broth
- 1 tsp dried oregano
- 1 Tbsp lemon juice
- 1 Tbsp Anchovy paste
- 1 tsp Mustard
- 2 Tbsps small Caper
- 12 Olives (stuffed with red peppers)
- 1 pinch sugar
- 2 Tbsps Crème fraiche
Preparation steps
1.
For the pork: Season the pork with salt and pepper to taste. Heat the butter in a large frying pan. Add the pork and cook for 3 minutes per side. Remove and keep warm.
For the mustard sauce: Peel and finely chop the onions and garlic. Add the onions and garlic to the frying pan and cook until translucent. Stir in the broth, oregano, lemon juice, anchovy paste, mustard and capers, and simmer for 5 minutes. Stir in the creme fraiche, and season with the salt and pepper to taste, and the sugar. Cut the olives into rings.
2.
For serving: Place the pork cutlets on warm plates. Drizzle with the mustard sauce and garnish with the olive slices. Serve with wild rice and scallions if desired.
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