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Mustard & Herb Grilled Pork Chops

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)359.0408
Energy (kCal)1613.8703
Carbohydrates (g)-
Total fats (g)9.0667
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the mustard, olive oil, vinegar, herbes de Provence and water in a small bowl. Whisk until emulsified, this may also be done in a blender or mini food processor, set aside. | 2. Trim any excess fat from the pork chops; place in a shallow bowl or pie plate and add marinade, coat thoroughly; let marinate for 15 to 20 minutes at room temperature, (for marinating longer, cover and refrigerate, remove from refrigerator 20 minutes before grilling.). | 3. Preheat griddle on high; when griddle is hot, allow excess marinade to drip off the chops and arrange the cops evenly spaced on the bottom grill plate. Close the grill. Grill for 6 to 8 minutes, until the pork chops have reached an internal temperature of 160f degrees; do not overcook or the pork may become dry. Remove to a warm platter and allow to rest for 5 minutes before serving. (When grilling in the closed position it is important that the pork chops all be the same thickness for best results.). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dijon mustard 2 table 1613.8703 0.0 359.0408 9.0667
    extra virgin olive oil 2 tablespoons 1613.8703 0.0 359.0408 9.0667
    raspberry vinegar 1 tablespoon 1613.8703 0.0 359.0408 9.0667
    herbes de provence 1 tablespoon 1613.8703 0.0 359.0408 9.0667
    water 1 tablespoon 0.0 0.0 0.0 0.0
    pork loin chop 4 boneless 1613.8703 0.0 359.0408 9.0667

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



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