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Bavarian Baked Pork Chops

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)172.1238
Energy (kCal)5506.5539
Carbohydrates (g)1077.7605
Total fats (g)60.2116
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute pork chops in the fat until lightly browned on both sides. | 2. Sprinkle lightly with salt and pepper, then remove from skillet. | 3. Add onions to the skillet and saute for 5 minutes. | 4. Meanwhile, rinse the sauerkraut under cold water; drain well. | 5. Combine the sauerkraut with the apricots, caraway seeds and sauteed onions. | 6. Season to taste with salt and pepper. | 7. Place 3/4 of the sauerkraut mixture in a greased 2-quart baking dish, arrange pork over it, then cover with the remaining sauerkraut. | 8. Cover and bake in a preheated 350 degree oven for 1 hour and 15 minutes, removing cover during last 15 minutes of cooking. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork chop 6 4926.019 997.1787 160.844 32.1144
    lard 2 tablespoons fat 230.912 0.0 0.0 25.6
    salt pepper - - - -
    onion 1 cup sliced 64.0 14.944 1.76 0.16
    sauerkraut 1 1/2 1/2 60.6747 13.6678 2.906 0.4471
    apricot 3 cups pureed 223.2 51.708 6.51 1.8135
    caraway seed 1/4 teaspoon 1.7482 0.262 0.1038 0.0766

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



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