Epicurean Pork Platter Recipe

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Epicurean Pork Platter
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Ingredients
17
Count
Nutrition
361
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Start the onion marmalade first: heat oil in a heavy-bottomed skillet and fry the onions over medium heat, stirring, until they soften.
  2. Then add the soy sauce, balsamic vinegar and brown sugar. Stir well, turn heat low so onions won't burn. Stir now and then and don't put on a lid.
  3. Break up the pecans into halves or large pieces, and add to the onions when very soft and done.
  4. While onions fry, prepare the spinach or chard by (if raw and chopped) pushing into a large pot, covering with lid, and cooking until wilted and tender. If using frozen, defrost and reheat. The quantity given above is for raw rather than frozen: you want 6 smallish helpings so use your own judgment here.
  5. When the spinach is almost cooked (or you heat frozen spinach) add the golden raisins. When cooked, drain, and force out excess water by pushing down on it in a sieve or colander over the sink. When as dry as possible, add salt and nutmeg and fork through. Turn into a dish and keep warm.
  6. For the apple component, slice the unpeeled apples into neat half moons about 1/2 inch thick, cutting out the centre pips. (If your apples are small, use a 3rd one).
  7. In a small saucepan over medium heat mix the butter, lemon juice and maple syrup. Add the apple slices and turn over and over until all have been in contact with the sauce. Do this only until the apple slices are lukewarm - do not cook. Remove and keep warm.
  8. In oil, fry the pork chops as you normally do, but take care not to overcook them. Use high heat so they colour nicely (butter added to the pan oil helps), salt lightly, and take them off the heat while they are still slightly springy when prodded with a utensil or finger. Take off heat.
  9. (Optional and not part of recipe: in the meantime cook barley to serve as a carb!).
  10. To serve: use warmed plates! Put a helping of spinach on each plate, top with a pork chop, and put a small spoonful of onion marmalade on the chop. Arrange some apple slices alongside and, if used, a helping of cooked barley - or simply boiled baby potatoes.
  11. (A large salad of mixed lettuces should also be served).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 361.34 Kcal (1513 kJ)
Calories from fat 123.86 Kcal
% Daily Value*
Total Fat 13.76g 21%
Cholesterol 72.72mg 24%
Sodium 533.8mg 22%
Potassium 1040.24mg 22%
Total Carbs 36.27g 12%
Sugars 24.42g 98%
Dietary Fiber 5.33g 21%
Protein 26.7g 53%
Vitamin C 23.9mg 40%
Iron 3.4mg 19%
Calcium 174.7mg 17%
Amount Per 100 g
Calories 98.76 Kcal (413 kJ)
Calories from fat 33.85 Kcal
% Daily Value*
Total Fat 3.76g 21%
Cholesterol 19.87mg 24%
Sodium 145.9mg 22%
Potassium 284.32mg 22%
Total Carbs 9.91g 12%
Sugars 6.67g 98%
Dietary Fiber 1.46g 21%
Protein 7.3g 53%
Vitamin C 6.5mg 40%
Iron 0.9mg 19%
Calcium 47.7mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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