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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim some fat from chops. | 2. Place fat in dutch-oven. | 3. Over medium heat; cook fat until light brown. | 4. Using spoon press and rub fat over bottom of dutch oven. | 5. Discard extra fat. | 6. Add Chops and cook until browned on both sides. | 7. Remove chops and set aside. | 8. In remaining fat cook potatoes, carrots and onions until lightly browned; stirring occasionally. | 9. Adding salad oil if necessary. | 10. Return chops to dutch oven. | 11. Arranging vegetables over and around chops. | 12. Stir in tomatoes with there liquid and remaining ingredients except peas. | 13. Heat to boiling. | 14. Reduce heat to low. | 15. Cover and simmer 45 minutes or until chops and potatoes are tender. | 16. Add peas and heat threw. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork loin chop	4			1613.8703	0.0	359.0408	9.0667
potato	4		cut	-	-	-	-
carrot	3		cut	157.44	36.7872	3.5712	0.9216
onion	2		sliced	88.0	20.548000000000002	2.42	0.22
tomato	1	can		40.2099	8.6898	1.9658	0.4468
water	1/2	cup		0.0	0.0	0.0	0.0
chicken bouillon	1	teaspoon		5.34	0.3602	0.3332	0.2776
salt	1/2	teaspoon		-	-	-	-
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
basil	1/4	teaspoon		0.0508	0.0059	0.006999999999999999	0.0014
pea	1	package		-	-	-	-

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