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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a bowl, mix together half of the parsley, the garlic, cumin, salt, pepper and cayenne and rub it over the chops. | 2. In a Dutch oven, heat the oil over medium-high heat. | 3. Brown the chops, turning once, about 4 minutes. | 4. Transfer to a plate. | 5. Drain off the fat from the pan. | 6. Add the stock and water and bring to a boil, stirring. | 7. Add the rice and corn. | 8. Reduce the heat, cover, and simmer for 10 minutes. | 9. Stir in the remaining parsley. | 10. Nestle the pork chops and any accumulated juices in the rice. | 11. Cook until the rice is tender, the liquid is absorbed and just a hint of pink remains inside the chops, 10 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
cumin	1	tablespoon	ground	22.5	2.6544	1.0686	1.3362
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
pork loin chop	4		bone	1613.8703	0.0	359.0408	9.0667
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
chicken stock	2	cups		172.8	16.944000000000003	12.095999999999998	5.76
water	1	cup		0.0	0.0	0.0	0.0
grain rice	1 1/2	1/2		1613.8703	0.0	359.0408	9.0667
corn kernel	1	cup		184.71	36.4767	5.1042	2.0022

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