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Pork Chops Dijonnaise

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)361.845
Energy (kCal)1883.4098
Carbohydrates (g)33.3155
Total fats (g)23.3042
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Lightly dredge chops in flour; shake off excess. | 2. In a large skillet, heat oil over medium-high heat. | 3. Add the chops and brown them, about 5 minutes per side. | 4. Season chops with the salt and pepper and transfer to a baking dish. | 5. Bake in 350-degree oven 15 minutes. | 6. Pour off fat from skillet. | 7. Add wine, mustard, tomato purée, and chopped chives to skillet. | 8. Stir sauce over medium heat, scraping up any browned pieces. | 9. Reduce heat to low and simmer sauce, stirring often, about 5 to 7 minutes. | 10. Turn off heat. | 11. Divide the chops among individual dinner plates and lower oven temperature to 200 degrees, leaving the door open to hasten cooling. | 12. Return chops to oven to keep warm. | 13. Add juices that have accumulated in baking pan to sauce in the skillet. | 14. Reheat sauce over medium heat until bubbly; turn off heat and season with salt and pepper to taste. | 15. Top each chop with a few spoonfuls of sauce and garnish with chive slivers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    center pork loin chop 4 cut 1613.8703 0.0 359.0408 9.0667
    flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    white burgundy 1/2 cup 1613.8703 0.0 359.0408 9.0667
    dijon mustard 2 tablespoons 1613.8703 0.0 359.0408 9.0667
    tomato puree 1 tablespoon 5.9375 1.4031 0.2578 0.0328
    chive 2 tablespoons chopped 1.8 0.261 0.1962 0.0438
    chive 2 tablespoons slivered 1.8 0.261 0.1962 0.0438

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



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