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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine all ingredients except pork and cooking oil and pour over pork in a non-reactive container. Let marinate for between 6 and 48 hours (refrigerate for longer than 6 hours). | 2. Heat frying pan over medium heat and add just enough oil to cover the bottom. Cook pork cutlets two or three at a time until done. Keep finished cutlets warm in a low oven while cooking the others. | 3. When all the meat is cooked, drain off excess oil and pour the excess marinade into the pan. Cook over medium high heat for about 10 minutes, or until the sauce is thick like gravy. | 4. Serve the pork cutlets with marinade on top. Rice and/or fried potatoes are essential with this, as is a green salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	2	lbs	boneless sliced boneless	1642.0063	332.3929	53.6147	10.7048
white wine	1 1/2	cups		-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
paprika	2	tablespoons		38.352	7.3426	1.923	1.7530000000000001
salt	1	teaspoon		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
oil				-	-	-	-

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