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Portuguese Pork Chops

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)172.0006
Energy (kCal)5845.1822
Carbohydrates (g)1094.3461
Total fats (g)88.4869
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dredge chops in flour. In a large skillet, heat oil and fry chops until golden brown on both sides; remove from skillet. | 2. Add tomatoes, onion, mushrooms, and garlic; saute for a few minutes. Add sherry, salt and pepper. | 3. Return chops to skillet and put bell pepper rings on chops. Cover and simmer until chops are tender, about 45 to 50 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork chop 6 cut 4926.019 997.1787 160.844 32.1144
    flour 1/2 cup 289.14 63.3027 4.7005 1.1218
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    tomato 3 diced 98.28 21.2394 4.8048 1.092
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    mushroom 1 cup sliced - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    sherry wine 1/2 cup - - - -
    salt 1 1/2 1/2 - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    bell pepper 1 cut - - - -

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



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