polish

Crispy Pork Chop with Warm Beet Horseradish Salad and Potatoes

This pan-fried dish pairs pork chop, boneless with potatoes, peeled and cubed, cooked beets, diced and prepared horseradish. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

41 g Protein

49 g Carbohydrates

31 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

109g pork chop, boneless 264 kcal
152g potatoes, peeled and cubed 117 kcal
30g egg, beaten 43 kcal
15g breadcrumbs 59 kcal
7g rapeseed oil 62 kcal
109g cooked beets, diced 48 kcal
9g prepared horseradish 4 kcal
6g butter 43 kcal
6g apple cider vinegar 1 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

potatoes
Boil the potatoes in salted water until tender, 12-15 minutes; drain and keep warm.
pork chopeggbreadcrumbssaltblack pepper
Pat the pork chop dry, season with salt and pepper, then coat in the beaten egg and breadcrumbs.
pork choprapeseed oil
Heat the oil in a skillet over medium-high heat. Fry the pork chop 3-4 minutes per side until golden and cooked through; rest 3 minutes.
cooked beetsprepared horseradishbutterapple cider vinegar
In a small saucepan, warm the beets with butter and vinegar for 2-3 minutes. Stir in horseradish and taste for balance.
pork choppotatoescooked beetsprepared horseradish
Serve the pork chop with boiled potatoes and warm beet horseradish salad.