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Andalusian Pork Chops

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)109.2869
Energy (kCal)3564.5027
Carbohydrates (g)673.0132
Total fats (g)50.2188
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix the paprika, herbs, garlic and salt with the oil to make a thick paste. | 2. Spread over the chops, cover and leave in the fridge, ideally overnight. | 3. Heat a griddle or heavy pan, cook for 3-4 minutes on each side. | 4. Serve with wedges of lemon. | ---------------------------------------------------------------------------
    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
    paprika 2 tablespoons 38.352 7.3426 1.923 1.7530000000000001
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    thyme 1 teaspoon dried 0.8079999999999999 0.1956 0.0445 0.0134
    garlic clove 1 crushed - - - -
    salt 1 tablespoon coarse - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    lemon 2 -3 cut 0.0 0.0 0.0 0.0

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



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