RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	112.8559
Energy (kCal)	3337.3887
Carbohydrates (g)	669.4756
Total fats (g)	23.5791
Fatty acids, total saturated 20:0 (g)	0.0062
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0869
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0006
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0014
Riboflavin (mg)	0.1697
Tocopherol, beta (mg)	0.0238
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0076
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1726
Tocopherol, delta (mg)	0.0290
Arginine (g)	0.0983
Proline (g)	0.2103
Fatty acids, total polyunsaturated 18:1 t (g)	0.0006
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.2493
Adjusted Protein (g)	0.0000
Cystine (g)	0.0264
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.9734
Copper, Cu (mg)	0.0596
Maltose (g)	0.0000
Zinc, Zn (mg)	0.3904
Total lipid (fat) (g)	23.5791
Vitamin K (phylloquinone) (g)	5.6704
Cholesterol (mg)	108.8623
Fatty acids, total saturated 22:1 undifferentiated (g)	0.1584
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0868
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	11.9000
Folate, total (g)	11.5820
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	3365.6220
Energy (kcal)	3337.3887
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0419
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0250
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	86.6609
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2716
Vitamin C, total ascorbic acid (mg)	0.1062
Lutein + zeaxanthin (g)	1305.1420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0794
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.1584
Magnesium, Mg (mg)	26.5040
Fatty acids, total saturated 16:0 (g)	0.3334
Carbohydrate, by difference (g)	669.4756
Vitamin D (IU)	0.0000
Fructose (g)	0.4908
Fluoride, F (g)	104.6250
Aspartic acid (g)	0.2523
Tyrosine (g)	0.0459
Potassium, K (mg)	372.2400
Fatty acids, total saturated 12:0 (g)	0.0049
Vitamin A, RAE (g)	168.2340
Serine (g)	0.0721
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0657
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0014
Fatty acids, total saturated 22:0 (g)	0.0056
Fatty acids, total saturated 14:0 (g)	0.0483
Histidine (g)	0.0348
Isoleucine (g)	0.0607
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	3.5768
Water (g)	1313.4187
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0015
Carotene, beta (g)	1786.6660
Sodium, Na (mg)	18237.9305
Iron, Fe (mg)	2.2910
Energy (kJ)	13957.4513
Ash (g)	76.6609
Caffeine (mg)	0.0000
Glycine (g)	0.0872
Fatty acids, total trans-polyenoic (g)	0.0008
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.5878
Fatty acids, total polyunsaturated (g)	0.6802
Vitamin E (alpha-tocopherol) (mg)	2.0328
Sucrose (g)	0.0866
Vitamin B-6 (mg)	0.1921
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0865
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0027
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0960
Pantothenic acid (mg)	0.2808
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0003
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0562
Folate, food (g)	11.5820
Fatty acids, total saturated 20:1 (g)	0.0450
Fatty acids, total monounsaturated (g)	0.7666
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0537
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0003
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	17.3020
Fatty acids, total polyunsaturated 16:1 c (g)	0.0012
Fatty acids, total saturated (g)	11.2965
Vitamin B-12 (g)	0.2520
Calcium, Ca (mg)	46.6220
Fatty acids, total saturated 10:0 (g)	0.0008
Galactose (g)	0.0129
Tocotrienol, gamma (mg)	0.0061
Alanine (g)	0.0681
Glutamic acid (g)	0.2623
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0027
Carotene, alpha (g)	40.6100
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1064
Folate, DFE (g)	11.5820
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0008
Fiber, total dietary (g)	46.5181
Tryptophan (g)	0.0062
Threonine (g)	0.0583
Fatty acids, total polyunsaturated 18:1 c (g)	0.2251
Manganese, Mn (mg)	0.2074
Protein (g)	112.8559
Cryptoxanthin, beta (g)	424.6980
Fatty acids, total saturated 18:1 undifferentiated (g)	0.5137
Betaine (mg)	0.5128
Phosphorus, P (mg)	84.3520
Tocopherol, gamma (mg)	0.5632

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 40 minutes, Preparation Time - 10 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat a skillet over medium heat. Cook pork chops in hot skillet until browned, 2 to 3 minutes per side; add onions. | 2. Stir broth, Cajun seasoning, mustard, paprika, and savory together in a bowl; pour over the pork chops and onions. | 3. Place a cover on the skillet, bring the liquid to a boil, reduce heat to medium-low, and simmer until the pork is slightly pink in the center, 30 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Stir sour cream into the liquid in the pan; continue cooking until warmed, 2 to 3 minutes. | ---------------------------------------------------------------------------

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
beef broth	1 1/2	cups		25.2	0.14400000000000002	4.104	0.792
cajun seasoning	1	tablespoon		-	-	-	-
yellow mustard	1	tablespoon		9.0	0.8745	0.561	0.501
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
savory	1	teaspoon		-	-	-	-
cream	1	carton	sour	-	-	-	-

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

Cooking in progress....

Sour Cream Pork Chop and Vidalia® Onion Gravy