Pork chops with grapes and Sardinian vermentino, a recipe that enhances the aromas of the Sardinian vineyards of Alta Marmilla. The meat is tender, juicy and delicate thanks to the deglazing with vermentino during cooking after a nice whole-wheat bran coating!
Step 1 of 4: Wash the grapes, cut the berries in half and remove the seeds if any.
Step 2 of 4: On a flat plate, spread the bran and turn the pork chops over in it.
Step 3 of 4: Put the chops to brown in a pan with a clove of garlic and a drizzle of oil.
Step 4 of 4: Deglaze with white wine, preferably vermentino, add the grapes, cover with the lid and cook for about ten minutes, turning the meat a couple of times.
Recipe by Manu food writer
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Nickel to be checked · Allergens detected: Gluten
| Average values | Per serving225 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 612 kJ146 kcal | 272 kJ65 kcal |
| Fat | 0.25 g | 0.11 g |
| of which saturated fatty acids | 0.07 g | 0.03 g |
| Carbohydrates | 17.8 g | 7.91 g |
| of which sugars | 17.8 g | 7.91 g |
| Fibre | 2.07 g | 0.92 g |
| Protein | 0.83 g | 0.37 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
