RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	0.0104
Energy (kCal)	0.251
Carbohydrates (g)	0.064
Total fats (g)	0.0033
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0002
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0002
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	0.0003
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0003
Proline (g)	0.0014
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0002
Adjusted Protein (g)	0.0000
Cystine (g)	0.0001
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	0.0049
Copper, Cu (mg)	0.0096
Maltose (g)	0.0000
Zinc, Zn (mg)	0.0012
Total lipid (fat) (g)	0.0033
Vitamin K (phylloquinone) (g)	0.1637
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0002
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0920
Folate, total (g)	0.0170
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	0.5470
Energy (kcal)	0.2510
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0001
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0001
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.0006
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0008
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.4540
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0005
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	2.5410
Fatty acids, total saturated 16:0 (g)	0.0005
Carbohydrate, by difference (g)	0.0640
Vitamin D (IU)	0.0000
Fructose (g)	0.0002
Fluoride, F (g)	0.0342
Aspartic acid (g)	0.0014
Tyrosine (g)	0.0005
Potassium, K (mg)	1.3290
Fatty acids, total saturated 12:0 (g)	0.0001
Vitamin A, RAE (g)	0.0270
Serine (g)	0.0004
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0004
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.0002
Isoleucine (g)	0.0004
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.0011
Water (g)	118.4888
Fatty acids, total saturated 8:0 (g)	0.0001
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	0.3100
Sodium, Na (mg)	2.3900
Iron, Fe (mg)	0.0097
Energy (kJ)	1.0500
Ash (g)	0.0875
Caffeine (mg)	0.0000
Glycine (g)	0.0004
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0007
Fatty acids, total polyunsaturated (g)	0.0010
Vitamin E (alpha-tocopherol) (mg)	0.0010
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0003
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0002
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0200
Starch (g)	0.0000
Pantothenic acid (mg)	0.0014
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0001
Folate, food (g)	0.0170
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.0007
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	0.0113
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.0014
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	12.2930
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0001
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0006
Glutamic acid (g)	0.0014
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0120
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0010
Folate, DFE (g)	0.0170
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0253
Tryptophan (g)	0.0001
Threonine (g)	0.0002
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.0128
Protein (g)	0.0104
Cryptoxanthin, beta (g)	0.0250
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0006
Betaine (mg)	0.0089
Phosphorus, P (mg)	0.1580
Tocopherol, gamma (mg)	0.0066

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Spanish and Portuguese >> Portuguese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place pork chops in a casserole dish or roasting pan. Cover with entire bottle of Sweet Onion Vinaigrette (I like them saucy). Sprinkle with black pepper. Add a small amount of water to the bottom of the roasting pan, just enough to cover it (approx. 1/2 inch). | 2. Cover and bake at 350 degrees until pork chops are done (approx. 45 minutes). I usually uncover at the end and let them toast for a few minutes. Serve with mashed potatoes and green peas. Skim the fat and use the Vinaigrette from the pan as a gravy. | 3. Alternate for Frying: Pan fry the pork chops and add the Vinaigrette to the pan as you fry them. | 4. Alternate for Crockpot: Make the pork chops in the crockpot cooking on low for 8 hours. I haven't tried this myself but it's the same idea as baking them. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kraft onion vinaigrette	475	ml	sweet	-	-	-	-
pork chop	5			-	-	-	-
black pepper	1	dash	ground	0.251	0.064	0.0104	0.0033
water	1/2	cup		0.0	0.0	0.0	0.0

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

Cooking in progress....

Tasty Pork Chops!