Photo: Sam Loyd
Pork chop with asparagus, piquillo peppers and potatoes with chorizo
12 ingredients
30 min + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
706
Calories
37g
Protein
29g
Fat
76g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500g/1lb 1oz new potatoes
- 3 tbsp extra virgin olive oil
- 1 banana shallot
- 125g/4½oz spicy chorizo
- 1 tbsp chopped fresh flatleaf parsley
- 4 pork chops
- 2 garlic
- 8 piquillo peppers
- 200g/7¼oz asparagus
- 2 tbsp sherry vinegar
- and freshly ground Saltblack pepper
- 1 tsp Spanish smoked paprika
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes