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Parmesan-Crusted Pork Chops with Roasted Red Peppers

Breaded pork escalopes served with roasted red peppers, buttery caper and lemon sauce, and creamy cabbage-infused mashed potatoes.

PorkMain CourseParmesanRoasted PeppersMashed Potatoes
Estimated Nutrition
Calories
643.8
kcal / serving
2575.2 kcal total
Carbs
41.2g
per serving
164.8 g total
Fat
37.1g
per serving
148.4 g total
Protein
36.4g
per serving
145.6 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
50
g
Capers
Extra fine
Dairy
30
g
Parmesan Cheese
3
piece
Eggs
Free-range, beaten
30
g
Butter
200
ml
Milk
Fruits
1
piece
Lemon
Segmented
GrainsCereals
60
g
Breadcrumbs
Fresh
25
g
Plain Flour
Meat
4
piece
Pork
100g escalopes
NutsSeeds
1
tbsp
Parsley
Roughly chopped
1
pinch
Salt
1
pinch
Black Pepper
Freshly ground
OilsFats
30
ml
Extra Virgin Olive Oil
2 tbsp
15
ml
Olive Oil
1 tbsp
Vegetables
4
piece
Red Peppers
Cut into thin strips
4
piece
Baking Potatoes
Peeled, diced and boiled
6
piece
Savoy Cabbage
Leaves, blanched, refreshed and cut into strips
3
piece
Spring Onions
Finely chopped

Method

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