RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	7.49
Energy (kCal)	115.5
Carbohydrates (g)	10.634
Total fats (g)	4.865
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0284
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.2582
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
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)	0.4099
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.5244
Proline (g)	0.2692
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.3520
Adjusted Protein (g)	0.0000
Cystine (g)	0.1404
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	15.9000
Copper, Cu (mg)	0.0789
Maltose (g)	0.0000
Zinc, Zn (mg)	0.8320
Total lipid (fat) (g)	4.8650
Vitamin K (phylloquinone) (g)	0.5900
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	16.5000
Folate, total (g)	44.4000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	272.2000
Energy (kcal)	115.5000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.1005
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1922
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	4.8490
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0740
Vitamin C, total ascorbic acid (mg)	8.1400
Lutein + zeaxanthin (g)	255.9000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.4521
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)	17.0000
Fatty acids, total saturated 16:0 (g)	1.1529
Carbohydrate, by difference (g)	10.6340
Vitamin D (IU)	41.0000
Fructose (g)	1.4190
Fluoride, F (g)	1.7600
Aspartic acid (g)	0.7646
Tyrosine (g)	0.2649
Potassium, K (mg)	229.6000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	80.0000
Serine (g)	0.5086
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.3675
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.0209
Histidine (g)	0.1699
Isoleucine (g)	0.3509
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	0.1651
Water (g)	136.0960
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	1.1000
Sodium, Na (mg)	75.4000
Iron, Fe (mg)	1.1060
Energy (kJ)	482.1000
Ash (g)	0.9150
Caffeine (mg)	0.0000
Glycine (g)	0.2435
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	0.7918
Fatty acids, total polyunsaturated (g)	0.9742
Vitamin E (alpha-tocopherol) (mg)	0.5470
Sucrose (g)	1.0890
Vitamin B-6 (mg)	0.2170
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.4989
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.9018
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)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0706
Folate, food (g)	44.4000
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	1.8433
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	153.6100
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	1.6092
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	53.3000
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.3906
Glutamic acid (g)	1.1203
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	0.5705
Folate, DFE (g)	44.4000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	1.8700
Tryptophan (g)	0.0989
Threonine (g)	0.3011
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	0.1559
Protein (g)	7.4900
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	1.7198
Betaine (mg)	0.2600
Phosphorus, P (mg)	130.9000
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> German
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Use egg and a tablespoons of water stirred for egg wash in a shallow bowl for dipping pork chops. | 2. Create special bread crumb mix by taking 1-1.5 cups dry bread crumbs (I use Italian flavor, but any will do) - add salt, pepper, garlic powder (I like Lawry's), parmesan cheese, paprika, and lemon pepper - a few shakes of each to color and season crumbs. | 3. Dip pork chops in egg wash, then coat with bread crumb mixture, then place in hot frying pan with a tablespoons or two of garlic olive oil and butter mixed for flavor. Fry till just slightly golden on each side, don't worry about how done they are yet, they will get more cooking later. | 4. Remove pork chops and set to side. Use same frying pan to add sliced onion, and fry with some garlic oil until they turn golden and caramelized. Add sliced potatoes and fry along with onion, seasoning all with salt and pepper as you like. | 5. Preheat oven to 350 degrees. Add fried onion-potatoes to bottom of 9x12 casserole dish. Place browned breaded pork chops on top of potatoes. Cover all tightly with foil. | 6. Place dish with pork chop, potato-onion mixture in oven. Bake covered for about 45 minutes Take off foil. | 7. Can take foil off last few minutes and bake to crisp top a bit, if you like. Pork Chops will be incredibly moist and soft, potatoes will taste sweet and a bit greasy, but in a good way. Flavor from pork chops will have added to potatoes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	4 -6		boneless	0.0	0.0	0.0	0.0
breadcrumb special mix	1 - 1 1/2	1/2		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
potato	2 -3			-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
salt pepper				-	-	-	-

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

Cooking in progress....

German Pork Chops & Potatoes