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"Spanish" Pork Chops

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)107.2593
Energy (kCal)3524.9083
Carbohydrates (g)692.5383
Total fats (g)34.919
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the Ketchup, Mustard Powder and Pepper together. | 2. In a frying pan, heat the olive oil and when hot, begin to brown the pork. | 3. While browning add the ketchup mixture on the porkchops. | 4. Once browned, add vinegar, water and sugar and stir it up in the pan until mixed. | 5. Turn heat to low. | 6. Cover and simmer for 45 minutes. | 7. Serve with rice. The sauce does not really thicken but I put it in a gravyboat and serve it with the porkchops. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    pork chop 4 3284.0127 664.7858 107.2294 21.4096
    ketchup 1/4 cup - - - -
    mustard powder 1 teaspoon - - - -
    pepper 1/8 teaspoon 0.7216 0.1839 0.0299 0.0094
    white vinegar 1/4 cup 10.71 0.0238 0.0 0.0
    water 1/2 cup 0.0 0.0 0.0 0.0
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0

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



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