Pork Chops and Eggplant

5 30 329
Ingredients Minutes Calories
Prep Cook Servings
5 min 25 min 7
Pork Chops and Eggplant
Health Highlights

Ingredients


908 gm Pork chops, boneless, raw
2 eggplant peeled Eggplant
1 tbsp Extra virgin olive oil
1/4 tsp Sea Salt (divided)
7 tbsp FODY BBQ Sauce

Instructions


  1. In a pan over medium-high heat, grill pork chops for 4 to 5 minutes per side adding barbecue sauce just before fully cooked.
  2. Cut peeled eggplant into slices, season with 1/2 the salt, and lightly “fry” in 1 tbsp of olive oil flipping halfway through (approximately 2 to minutes per side).
  3. Dice peeled celeriac root and steam it. Mash with fresh dill, remaining sea salt, and 1 tbsp of olive oil.
  4. Serve pork chops over fried eggplant slices.


**you can swap parsnips for celery root if preferred. 


Nutrition Facts

Per Portion

Calories 329
Calories from fat 171
Calories from saturated fat 54
Total Fat 19.0 g
Saturated Fat 6.0 g
Trans Fat 0.1 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 8.4 g
Cholesterol 76 mg
Sodium 249 mg
Potassium 747 mg
Total Carbohydrate 12.7 g
Dietary Fiber 3.9 g
Sugars 4.6 g
Protein 28.6 g

Dietary servings

Per Portion


Vegetables 3.0

Energy sources


Pygal13%414.9921994417369114.5288344919143852%435.44995506580017263.0100359005988435%302.0291367317452154.743236826551513%52%35%CarbohydratesFatProtein

Meal Type(s)

Main




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