Whisk garlic, lemon, oil and salt/pepper - marinate chops - then cover cooked in oven (or quick cook in pan)
Heat oil - add garlic, cook, add tomatoes (skinless is best) and sultanas, cook gently for 5 min.
Add Spinach (do not use hard stems) and toss until wilted.
Place spinach mix on plate and top with pork cutlet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (315g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 509 (90%)|
|Amt Per Serving||% DV|
|Total Fat 56.6g||75 %|
|Saturated Fat 19.6g||98 %|
|Monounsaturated Fat 26.7g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 57.8mg||18 %|
|Sodium 38478.2mg||1327 %|
|Potassium 674mg||18 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 5.1g|
|Protein 8.2g||12 %|
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Calories per serving: 565
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