RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	365.7703
Energy (kCal)	2237.3703
Carbohydrates (g)	41.7415
Total fats (g)	59.9877
Fatty acids, total saturated 20:0 (g)	0.0564
Fatty acids, total saturated 18:3 undifferentiated (g)	0.5388
Fatty acids, total polyunsaturated 17:1 (g)	0.0780
Fatty acids, total trans-monoenoic (g)	1.2000
Fatty acids, total saturated 20:4 undifferentiated (g)	1.0125
Fatty acids, total saturated 4:0 (g)	0.8784
Fatty acids, total trans (g)	1.4832
Riboflavin (mg)	3.0871
Tocopherol, beta (mg)	0.0000
Lactose (g)	3.5040
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.2416
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	5.2315
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.4904
Proline (g)	0.4994
Fatty acids, total polyunsaturated 18:1 t (g)	1.0692
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	6.0750
Adjusted Protein (g)	0.0000
Cystine (g)	0.0745
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	308.2407
Copper, Cu (mg)	4.8567
Maltose (g)	0.0000
Zinc, Zn (mg)	19.2174
Total lipid (fat) (g)	59.9877
Vitamin K (phylloquinone) (g)	11.1533
Cholesterol (mg)	1042.2687
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0036
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1464
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	30.0000
Folate, total (g)	299.0006
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0468
Vitamin A, IU (IU)	3722.3874
Energy (kcal)	2237.3703
Fatty acids, total saturated 16:1 undifferentiated (g)	1.0808
Fatty acids, total saturated 14:1 (g)	0.4128
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1699
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.4279
Sugars, total (g)	29.4790
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1080
Vitamin C, total ascorbic acid (mg)	12.2200
Lutein + zeaxanthin (g)	72.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.5984
Vitamin B-12, added (g)	0.0000
Valine (g)	0.3832
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0036
Magnesium, Mg (mg)	397.9675
Fatty acids, total saturated 16:0 (g)	13.4934
Carbohydrate, by difference (g)	41.7415
Vitamin D (IU)	75.6000
Fructose (g)	14.7500
Fluoride, F (g)	11.8500
Aspartic acid (g)	0.6738
Tyrosine (g)	0.2752
Potassium, K (mg)	4614.2761
Fatty acids, total saturated 12:0 (g)	1.2600
Vitamin A, RAE (g)	1045.1512
Serine (g)	0.2834
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3126
Fatty acids, total trans-polyenoic 22:4 (g)	0.0120
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0108
Fatty acids, total saturated 22:0 (g)	0.0180
Fatty acids, total saturated 14:0 (g)	4.0540
Histidine (g)	0.1703
Isoleucine (g)	0.3051
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.2256
Niacin (mg)	21.1398
Water (g)	1707.1919
Fatty acids, total saturated 8:0 (g)	0.4608
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0096
Carotene, beta (g)	153.9000
Sodium, Na (mg)	1279.0695
Iron, Fe (mg)	26.1832
Energy (kJ)	9354.7653
Ash (g)	23.6210
Caffeine (mg)	0.0000
Glycine (g)	0.2847
Fatty acids, total trans-polyenoic (g)	0.2832
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0024
Fatty acids, total saturated 18:2 undifferentiated (g)	5.3568
Fatty acids, total polyunsaturated (g)	8.2501
Vitamin E (alpha-tocopherol) (mg)	10.6207
Sucrose (g)	5.1750
Vitamin B-6 (mg)	2.3428
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.7308
Vitamin D (D2 + D3) (g)	1.9200
Vitamin D3 (cholecalciferol) (g)	1.9200
Lysine (g)	0.2645
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0492
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.1250
Pantothenic acid (mg)	0.8506
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.4236
Fatty acids, total trans-polyenoic 18:3i (g)	0.0048
Thiamin (mg)	2.4349
Folate, food (g)	299.0006
Fatty acids, total saturated 20:1 (g)	0.0881
Fatty acids, total monounsaturated (g)	15.2534
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.0488
Fatty acids, total polyunsaturated 16:1 t (g)	0.1308
Fatty acids, total polyunsaturated 17:0 (g)	0.2520
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	1207.3293
Fatty acids, total polyunsaturated 16:1 c (g)	0.6564
Fatty acids, total saturated (g)	31.0196
Vitamin B-12 (g)	18.3254
Calcium, Ca (mg)	2296.9382
Fatty acids, total saturated 10:0 (g)	1.0860
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.2763
Glutamic acid (g)	1.3447
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0024
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1030.0012
Leucine (g)	0.5179
Folate, DFE (g)	299.0006
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2784
Fiber, total dietary (g)	7.3950
Tryptophan (g)	0.1402
Threonine (g)	0.2770
Fatty acids, total polyunsaturated 18:1 c (g)	8.4936
Manganese, Mn (mg)	0.3133
Protein (g)	365.7703
Cryptoxanthin, beta (g)	27.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	13.5874
Betaine (mg)	0.2500
Phosphorus, P (mg)	3473.9074
Tocopherol, gamma (mg)	0.2880

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 400°F. | 2. Spread the apples in a lightly buttered gratin dish, large enough to hold the pork chops in a single layer. | 3. Place gratin dish in the oven and bake apples for 15 minutes. | 4. While apples are baking, saute the salted pork chops over medium heat until nicely colored on each side-7 to 8 minutes per side. | 5. Remove gratin dish from the oven and arrange the chops on top of the apples. | 6. Deglaze the saute pan with the white wine and reduce by half. | 7. Drizzle reduction over the chops. | 8. Mix cream (or sour cream/yogurt and milk) and mustard, adding mustard little by little until you are happy with the taste. | 9. Pour evenly over the chops and apples and grate pepper overall. | 10. Return to oven and bake an additional 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
apple	2		quartered cored peeled sliced	130.0	34.525	0.65	0.425
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
pork loin chop	4			1613.8703	0.0	359.0408	9.0667
salt			coarse	-	-	-	-
white wine	1/4	cup		-	-	-	-
heavy cream	1	cup	low-fat low-fat sour	408.0	3.2880000000000003	3.408	43.29600000000001
dijon mustard	1/3	cup		1613.8703	0.0	359.0408	9.0667
pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Pork Chops and Apples in Mustard Sauce