Easy

Pork chops with vegetables in cider

Name: Pork chops with vegetables in cider
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 600 g Pork chops (estimated meat; buy 4 bone-in chops of 200 g); 150 g Onion; 100 g Green pepper; 150 g Red pepper; 12 g Garlic; 200 g Mushrooms; 200 g Brussels sprouts; 250 g Cauliflower; 300 g Tomato; 100 g Peas (cooked); 200 g Artichoke (cooked drained hearts); 400 g Cider (400 ml); 45 g Extra virgin olive oil (30 g vegetables and 15 g meat); 2 g Sweet paprika; 1 g Oregano; 1 g Thyme; 3 g Parsley; 0.3 g Black pepper; 3 g Salt (to taste)

Total time1 h 5 min Preparation and possible waiting 25 min · Cooking 40 min

Preparation and possible waiting: 25 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Golden pork chops with a generous selection of vegetables simmered in cider and tomato.

Jump to steps

25 minpreparation and possible waiting

40 mincooking

4servings

2.299 kcalwhole recipe

575 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 5 min Preparation and possible waiting 25 min · Cooking 40 min

Preparation and possible waiting: 25 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 26 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingSautéingStewing

Appliances

CasseroleFrying pan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in vitamin C

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Chop the onion, garlic, green pepper and red pepper. Soften in 30 g oil with a pinch of salt for 10 minutes.
Add the quartered mushrooms and cook for 4 minutes.
Grate the tomatoes and add with the paprika, oregano and thyme. Cook for 3 minutes.
Pour in the cider and boil for 2 minutes. Add the halved Brussels sprouts and small cauliflower florets.
Cover and simmer for 12–15 minutes until nearly tender.
Season the pork chops with pepper and a little salt. Brown in the remaining 15 g oil in a frying pan for 3 minutes per side.
Transfer to the vegetables, add the peas and quartered artichokes and cook covered for 5–8 minutes.
Check for 70°C for 2 minutes in the centre of the chops without touching bone, and make sure the vegetables are tender. Adjust the salt and serve one chop per person with vegetables, sauce and parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.