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Emily's Pork Chops

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)125.9604
Energy (kCal)3750.1818
Carbohydrates (g)706.19
Total fats (g)48.5627
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix together the flour, mixed herbs and green pepper, coat the pork chops with this mixture. | 2. Peel, quarter and boil the potatoes. | 3. Dice the tomatoes and the red pepper, keep any juices. | 4. In a pan combine the red pepper , and the tomatoes, fresh and tinned, with the cream and puree. Cook over medium heat to reduce the liquid by half. | 5. Heat the oil in a pan and fry the chops 5 mins each side. Remove from the pan and pour the balsamic vinegar over the chops. | 6. Serve the chops with the potatoes covered with the tomato sauce. A green vegetable i.e. beans goes well with this as will crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork chop 4 3284.0127 664.7858 107.2294 21.4096
    plain flour 2 tablespoons 50.4333 0.0 11.22 0.2833
    herb 1 tablespoon mixed - - - -
    green pepper 1 diced 29.8 6.9136 1.2814 0.2533
    oil 2 tablespoons 224.25599999999997 0.0 0.0717 25.4669
    potato 1 1/2 1/2 - - - -
    tomato 1 1/2 1/2 60.3148 13.0347 2.9487 0.6702
    single cream 2 ounces 50.4333 0.0 11.22 0.2833
    tomato puree 2 tablespoons 11.875 2.8062 0.5156 0.0656
    red pepper 1 1.25 0.2753 0.0584 0.0138
    tomato 200 g canned 46.0 10.2 2.4 0.4
    balsamic vinegar 3 tablespoons 42.24 8.1744 0.2352 0.0

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



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