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Pork Chops and Vinegar Peppers

Source: Genius Kitchen(
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.1908
Energy (kCal)243.15
Carbohydrates (g)0.9918
Total fats (g)27.015
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Remove stems and seeds from cherry peppers. Slice the peppers into 1/4" strips. Lightly salt and pepper the pork chops on both sides. | 2. Place a heavy bottom skillet over medium high heat and add the olive oil. When the oil is very hot and shimmering, add the pork chops. Sprinkle 1/2 of the minced garlic on the chops and cook for about 2 minutes. | 3. Add the sliced cherry peppers and cook for another minute or two. When chops are golden brown on the bottom turn them over. Add the rest of the minced garlic and continue cooking for another minute, then add the brine. Turn heat up to high and finish the chops to your taste, just don't overcook. | 4. Remove the chops to a warm plate and reduce the pan sauce by half. Spoon the cooked peppers over the chops and pour the pan sauce over all. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork chop 2 -3 cut cut 0.0 0.0 0.0 0.0
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    cherry pepper 4 hot pickled sliced - - - -
    pickling brine cherry pepper 1/2 cup - - - -
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    salt pepper - - - -

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

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