Directions:
- Combine pork in a large shallow dish with honey, mustard, rind and wine.
- Cover and refrigerate for at least 2 hours or overnight, or you could freeze it.
- Drain chops from marinade; reserve the marinade.
- Heat the oil in a large pan, cook the pork in batches brushing occasionally with reserved marinade, until browned both sides and cooked through.
- Discard and remaining marinade.
- Meanwhile, combine melted butter, garlic, kumara, carrot and onion in large baking dish.
- Bake uncovered in a moderately hot oven for about 45 minutes or until the vegetables are tender.
- Serve with the pork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 807.78 Kcal (3382 kJ) | ||
| Calories from fat | 238.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.51g | 41% | |
|---|---|---|---|
| Cholesterol | 151.96mg | 51% | |
| Sodium | 413.81mg | 17% | |
| Potassium | 2704.64mg | 58% | |
| Total Carbs | 89.24g | 30% | |
| Sugars | 56.67g | 227% | |
| Dietary Fiber | 10.14g | 41% | |
| Protein | 48.44g | 97% | |
| Vitamin C | 126.3mg | 211% | |
| Vitamin A | 3.2mg | 108% | |
| Iron | 2.5mg | 14% | |
| Calcium | 83.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 132.57 Kcal (555 kJ) | ||
| Calories from fat | 39.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.35g | 41% | |
|---|---|---|---|
| Cholesterol | 24.94mg | 51% | |
| Sodium | 67.91mg | 17% | |
| Potassium | 443.86mg | 58% | |
| Total Carbs | 14.65g | 30% | |
| Sugars | 9.3g | 227% | |
| Dietary Fiber | 1.66g | 41% | |
| Protein | 7.95g | 97% | |
| Vitamin C | 20.7mg | 211% | |
| Vitamin A | 0.5mg | 108% | |
| Iron | 0.4mg | 14% | |
| Calcium | 13.7mg | 8% | |
* 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.
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