Grilled pork chop with vinaigrette, rissole potatoes and mayonnaise tomato sauce

40 min

Type of dish: Meats

Temperature: Hot

Seasonal period: May, June, July, August, September, October

Allergens:

Ingredients for 5 portions Calculate portions

Rack with head 0.85 kg

Table salt 2.5 g

Sunflower oil 0.05 l

Onion 0.03 kg

Parsley 1.25 g

Piquillo peppers 0.1 ud

Dried oregano 0.001 g

Vinegar 0.05 l

Olive oil 0.05 l

Potatoes 0.55 kg

Mayonnaise sauce 0.05 l

Ketchup 0.05 g

Elaboration

Make the vinaigrette by emulsifying the oil, vinegar and salt. Add the onion, the gherkin, the parsley and the piquillo pepper, all cut into brunoise. Mix everything together.
Peel and cut the potatoes into 2 cm cubes. Parboil the potatoes and cool, finish off by frying until they turn golden.
Mix the mayonnaise with the ketchup.
Cook the chops on the hot grill.

PLATING UP

Place the pork chop, the potatoes and the mayonnaise onto the plate, add the vinaigrette to the pork chop. Sprinkle with parsley.

Nutritional information (1 portion)

Energy

747.0

kcal

Carbohydrates

18.37

Proteins

28.11

Lipids

61.91

Fiber 2.05 g

Saturates 15.0 g

Monounsaturated fatty acids 30.67 g

Polyunsaturated fatty acids 13.16 g

Cholesterol 136.26 mg

Calcium 31.06 mg

Iron 2.74 mg

Zinc 3.1 mg

Vitamin A 28.0 ug

Vitamin C 19.32 g

Folic acid 20.69 ug

Salt (Sodium) 305.48 mg

Sugars 0.98 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.