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Spanish Pork Chops

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)118.7468
Energy (kCal)4280.3331
Carbohydrates (g)722.8586
Total fats (g)105.3804
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°F. | 2. Mix flour, salt and black pepper; dust chops. | 3. Brown chops in skillet; transfer to baking dish. | 4. Add water and cover; place in oven. | 5. Meanwhile prepare sauce: melt butter, cook celery, onions and green pepper until wilted. So not brown. | 6. Add tomatoes and seasoning. Cover and cook 10 minutes. | 7. Remove chops from oven. Pour sauce over chops. | 8. Return to oven and bake for 1 1/2 hour or until tender. | 9. Scrumptuous served with mashed potatoes and a nice green salad. | ---------------------------------------------------------------------------
    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
    flour 2 tablespoons 72.285 15.8257 1.1751 0.2804
    salt 1/4 teaspoon - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    water 1/2 cup 0.0 0.0 0.0 0.0
    shortening 1/3 cup 604.0667 0.0 0.0 68.3333
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    celery 1/2 cup diced 8.08 1.4999 0.3484 0.0859
    onion 1/2 cup diced 32.0 7.472 0.88 0.08
    green pepper 1/4 cup diced 7.45 1.7284 0.3203 0.0633
    tomato 1 can stewed chopped 62.068999999999996 13.7631 3.2384 0.5397
    oregano 1/4 teaspoon 0.6625 0.1723 0.0225 0.0107
    thyme 1/4 teaspoon 0.20199999999999999 0.0489 0.0111 0.0034
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    salt 1 teaspoon - - - -
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    spanish olive - - - -

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



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