Pork chop in sour cream with zucchini
Easy-to-prepare healthy lunch
Ingredients
- 4 slices boneless pork chops (400 g)
- 1 tablespoon olive oil
- salt
- Italian seasoning with sea salt
- ground black pepper
- 2 zucchini
- 1 tablespoon mustard
- 450 g sour cream
- 3 spring onions or ½ bunch of wild garlic
- 125 125 g mozzarella light
- 50 g licht cheese
Side dish:
- 2 bags basmati rice (2 x 125 g) - other types of rice are also fine
Instructions
- If necessary, clean the pork chop, cut off any remaining bones and fatty parts. Wash it and pat it dry with a paper towel. Season both sides with salt and pepper.
- Drizzle a little olive oil onto a baking tray and place the pork chops on it.
- Cut off the zucchini stems. Wash and cut into finger-thick slices. Sprinkle with Italian seasoning (if you don't have any at home, salt and dried basil will do). Toss in the seasoning, then spread the zucchini slices over the pork chops.
- Take a mixing bowl and pour in the sour cream. Add the mustard and a little salt (just enough to make it slightly salty - you don't need much), then add the onion - either sliced spring onion or finely chopped wild garlic. Mix together and pour over the zucchini mixture.
- Sprinkle grated cheese (Parmesan or any hard cheese) on top of the sour cream. Slice a mozzarella and place it on top of the sour cream.
- Cover everything with aluminum foil and place in an oven preheated to 200°C (392°F) for 50 minutes. Remove the aluminum foil and bake for another 10 minutes without the foil so that the cheese becomes crispy on top.
- Serve with steamed rice and pickles.
Calories and macros
1 serving
Energy: 651 calories
Protein: 42 grams
Carbohydrates: 56 grams
Fat: 28 grams