Pork Chops with Beetroot, Goat Cheese, and Rocket Salad
Igor Gjozinski
мај 24, 2025
Ажурирано на
јул. 30, 2025
Јавно
Класификација
Категорија:
Главно јадење
Кујна:
Не е наведено
Тежина:
Лесно
Порции:
2
Вкупна тежина:
941g
Распоред на време
Припрема
2h 0m
Готвење
10m
Вкупно време
2h 10m
Исхрана
962
Калории
76,2 г
Протеини
14,1 г
Јаглехидрати
66,1 г
Масти
Шеќер:
10,1 г
Влакна:
3,3 г
Заситени масти:
30,4 г
Незаситени масти:
23,1 г
Транс масти:
0 г
Холестерол:
182,1 мг
Содиум:
852,6 мг
Калциум:
526 мг
Железо:
2,8мг
Потасиум:
1442,7мг
Сол:
0г
Состојки
Pork Chops
400
Gram
1000,0
111,6g
0,0g
58,3g
Путер
15
Gram
107,6
0,1g
0,0g
12,2g
Природен јаболков оцет
15
Gram
0,9
0,0g
0,2g
0,0g
Сенф
6
Gram
4,0
0,2g
0,5g
0,2g
Сончогледово рафинирано масло
15
Milliliter
132,6
0,0g
0,0g
14,9g
Цвекло
200
Gram
88,0
3,4g
20,0g
0,0g
Рукола
150
Gram
37,5
3,9g
5,6g
1,1g
goat cheese
120
Gram
552,0
33,0g
1,2g
45,6g
Цеден сок од лимон
20
Gram
2,4
0,0g
0,8g
0,0g
Инструкции за готвење
Pork Chops with Beetroot, Goat Cheese, and Rocket Salad
Ingredients
For the Marinade
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 tbsp sunflower oil (refined)
½ tsp brown sugar
For the Pork Chops
2 pork chops
Salt and freshly ground black pepper, to taste
For the Salad
1 medium beetroot (cooked and peeled, or use jarred beetroot), cut into 2 cm cubes
100 g goat cheese, cut into small cubes
2 cups rocket (arugula) leaves
Juice of ½ lemon
1 tsp honey
½ tsp salt
Balsamic cream with raspberry flavor, for drizzling
For Cooking
1 tbsp butter
Instructions
1. Prepare the Marinade
In a small bowl, combine the apple cider vinegar, Dijon mustard, sunflower oil, and brown sugar. Whisk well until the mixture forms an emulsion.
2. Marinate the Pork Chops
Season the pork chops on both sides with salt and pepper. Using a cooking brush, coat the pork chops with the cider and mustard marinade. Place them in a covered pot or dish and refrigerate for at least 2 hours to marinate.
3. Prepare the Salad
Cut the beetroot into 2 cm cubes. If using jarred beetroot, drain and pat dry before cutting. Cut the goat cheese into small cubes.
In a large bowl, combine the rocket leaves, beetroot cubes, and goat cheese. Add the lemon juice, honey, and salt. Toss gently to mix. Finish by drizzling with balsamic cream with raspberry flavor just before serving.
4. Cook the Pork Chops
Heat a skillet over medium-high heat and melt the butter. Remove the pork chops from the marinade and let any excess drip off. Fry the pork chops for about 5 minutes on each side, or until golden brown and cooked through.
5. Rest the Pork Chops
Transfer the cooked pork chops to a plate and let them rest for at least 10 minutes before serving. This helps retain their juices.
6. Serve
Serve the pork chops alongside the beetroot, goat cheese, and rocket salad.
Bon appétit!
Pork Chops with Beetroot, Goat Cheese, and Rocket Salad
Креирано на мај 24, 2025
Вкупно време:
2h 10m
Порции: 2
Тежина: Easy
Категорија: Main Dish
Нутритивни вредности (по порција)
| Калории: 962 | Протеини: 76,2g | Јаглехидрати: 14,1g | Масти: 66,1g |
Состојки
- 400 Gram Pork Chops
- 15 Gram Butter
- 15 Gram Apple cider vinegar
- 6 Gram Mustard Dion
- 15 Milliliter Sunflower refined oil
- 200 Gram Beetroot
- 150 Gram Rocket ( arugula)
- 120 Gram goat cheese
- 20 Gram Fresh lemon juice
Инструкции
Pork Chops with Beetroot, Goat Cheese, and Rocket Salad
Ingredients
For the Marinade
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
2 tbsp sunflower oil (refined)
½ tsp brown sugar
For the Pork Chops
2 pork chops
Salt and freshly ground black pepper, to taste
For the Salad
1 medium beetroot (cooked and peeled, or use jarred beetroot), cut into 2 cm cubes
100 g goat cheese, cut into small cubes
2 cups rocket (arugula) leaves
Juice of ½ lemon
1 tsp honey
½ tsp salt
Balsamic cream with raspberry flavor, for drizzling
For Cooking
1 tbsp butter
Instructions
1. Prepare the Marinade
In a small bowl, combine the apple cider vinegar, Dijon mustard, sunflower oil, and brown sugar. Whisk well until the mixture forms an emulsion.
2. Marinate the Pork Chops
Season the pork chops on both sides with salt and pepper. Using a cooking brush, coat the pork chops with the cider and mustard marinade. Place them in a covered pot or dish and refrigerate for at least 2 hours to marinate.
3. Prepare the Salad
Cut the beetroot into 2 cm cubes. If using jarred beetroot, drain and pat dry before cutting. Cut the goat cheese into small cubes.
In a large bowl, combine the rocket leaves, beetroot cubes, and goat cheese. Add the lemon juice, honey, and salt. Toss gently to mix. Finish by drizzling with balsamic cream with raspberry flavor just before serving.
4. Cook the Pork Chops
Heat a skillet over medium-high heat and melt the butter. Remove the pork chops from the marinade and let any excess drip off. Fry the pork chops for about 5 minutes on each side, or until golden brown and cooked through.
5. Rest the Pork Chops
Transfer the cooked pork chops to a plate and let them rest for at least 10 minutes before serving. This helps retain their juices.
6. Serve
Serve the pork chops alongside the beetroot, goat cheese, and rocket salad.
Bon appétit!