Pork Cutlets With Roasted Potatoes Fennel & Capsicum Sauce Recipe
Recipe By Taste
Easy to prepare, this tasty low-fat barbecued pork with crispy potatoes is perfectly suited to fuss-free summer entertaining.
4.1
13 Rating -
Rate
Non Vegdiet
1hr 20minstotal
20minsPrep
1hr Cook
1hr 20m.total
20m.Prep
1hr Cook
plan
Bookmark
ingredients serves
serves6
Add to Shopping ListIngredients for Pork Cutlets With Roasted Potatoes Fennel & Capsicum Sauce Recipe
- 1.50 kilogram Sebago potatoes, peeled, quartered
- 1 tablespoon Olive oil
- 4 Baby fennel, trimmed, quartered
- 6 Pork cutlets, excess fat trimmed
- As required Olive Oil Spray
- As required Fresh thyme leaves, to serve
- 2 Large red capsicums, quartered, deseeded
- 4 Garlic Cloves, Peeled
- 425 gram 1 x can diced tomatoes
- 250 milliliter Massel chicken style liquid stock
- 5 sprig Fresh thyme
Nutrition
value
value
273
calories per serving
9 g Fat12 g Protein35 g Carbs6 g FiberOther
Current Totals
- Fat9g
- Protein12g
- Carbs35g
- Fiber6g
MacroNutrients
- Carbs35g
- Protein12g
- Fiber6g
Fats
- Fat9g
Vitamins & Minerals
- Calcium48mg
- Iron2mg
- Vitamin A643mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B953mcg
- Vitamin B120mcg
- Vitamin C85mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium82mg
- Manganese2mg
- Phosphorus187mg
- Selenium9mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste