4 Serves
40 Mins
Heat the butter in a casserole dish over medium-high heat until it begins to sizzle.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
SpanishVitamin E
3 mg / 15 mgVitamin K
101 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
158 µg / 400 µgCalcium
204 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
318 mg / 1,250 mgPotassium
1588 mg / 4,700 mgSodium
713 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
12 g / 28 gSugar
9 g / 50 gSaturated Fat
8 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Add the pork loin chops to the casserole dish and sear for 2-3 minutes per side until golden brown, then remove and set aside.
In the same dish, add the bacon, carrots, potatoes, and swede, sautéing until they begin to soften and take on some color.
Stir in the shredded cabbage, place the seared pork chops back on top, and add the bay leaf.
Pour the cider and vegetable stock over the ingredients, cover the dish, and simmer gently for 20 minutes until the pork is cooked through and vegetables are tender.
26
g68
g30
g
French.jpg&w=3840&q=75)
Moroccan