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Pork Chops and Spanish Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)186.0807
Energy (kCal)5730.689
Carbohydrates (g)1159.5147
Total fats (g)38.8785
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wipe chops with damp paper towel and trim off all fat. | 2. Rub the inside of a large pot with fat from the pork chops. | 3. Brown the chops in the pot and remove as they are browned. | 4. Pour off fat. | 5. Place 3 chops in the bottom of the pan. | 6. Top with half of the onion slices and green pepper strips. | 7. Repeat with the rest of the chops, onions and green pepper strips. | 8. In a bowl, combine consume, tomato juice, water, mustard, salt, and Worcestershire sauce. | 9. Pour over chops. | 10. Sprinkle raw rice around meat. | 11. Cover and bring to a boil. | 12. Reduce heat and simmer for 1 hour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork chop 6 4926.019 997.1787 160.844 32.1144
    onion 1 sliced 44.0 10.274000000000001 1.21 0.11
    green pepper strip 1 - - - -
    consomme 1 can undiluted 34.1 0.992 7.812 0.0
    tomato juice 1 cup 41.31 8.5779 2.0655 0.7047
    water 1/4 cup 0.0 0.0 0.0 0.0
    mustard 2 tablespoons prepared 1.89 0.3269 0.2002 0.0294
    salt 1 teaspoon - - - -
    worcestershire sauce 1 teaspoon 4.42 1.1027 0.0 0.0
    rice 1 cup raw 678.95 141.0625 13.949000000000002 5.92

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



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