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Spanish Pork Chops and Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)77.9321
Energy (kCal)2529.1933
Carbohydrates (g)482.4332
Total fats (g)33.5692
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Brown chops in oil over medium-high heat, about 8 minutes. | 2. Remove. | 3. Add onions and green pepper to pan; cover and cook 3 minutes. | 4. Add tomato, garlic, spices, salt and rice and stir 1 minutes. | 5. Add stock, cover and simmer 5 minutes. | 6. Add chops and any accumulated juices. | 7. Cover and cook until rice is done and chops are cooked through, about 20 minutes. | 8. Sprinkle with olives and parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork chop 2 lb 1642.0063 332.3929 53.6147 10.7048
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    onion 2 sliced 128.0 29.888 3.52 0.32
    green bell pepper 1 cut - - - -
    tomato 1 cut 40.2099 8.6898 1.9658 0.4468
    garlic 2 cloves minced 8.94 1.9836 0.3816 0.03
    turmeric 1/2 teaspoon 4.68 1.0071 0.1452 0.0488
    pepper 3/4 teaspoon 4.3298 1.1031 0.1792 0.0562
    paprika 1/2 teaspoon 3.2430000000000003 0.6209 0.1626 0.1482
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    salt - - - -
    rice 2/3 cup 452.6333 94.0417 9.2993 3.9467
    chicken stock 1 1/3 cups 115.2 11.296 8.064 3.84
    black olive 1/3 cup pitted sliced - - - -
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06

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



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