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Chermoula-Marinated Pork Chops

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.4968
Energy (kCal)626.4284
Carbohydrates (g)9.2
Total fats (g)56.2618
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a small bowl combine the marinade ingredients. Spread the marinade evenly on both sides of the chops. Cover with plastic wrap and refrigerate for at least 4 hours or up to 12 hours. (I place the marinade and chops in a ziplock bag and message to coat.) | 2. Prepare the grill for direct cooking over medium heat (350° to 450°F). Brush the cooking grates clean. | 3. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling. Season the chops with salt and the pepper. Grill the chops over direct medium heat, with the lid closed as much as possible, until they are still slightly pink in the center, 8 to 10 minutes, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cilantro leaf 1/3 cup chopped 1.2267 0.1957 0.1136 0.0277
    italian parsley 1/3 cup chopped 100.8667 0.0 22.44 0.5667
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    cumin 2 teaspoons ground 15.75 1.8581 0.748 0.9353
    paprika 1 teaspoon 6.486000000000001 1.2418 0.3252 0.2965
    coriander 1 teaspoon ground 5.364 0.9898 0.2227 0.3199
    pork loin chop 4 ounces bone 100.8667 0.0 22.44 0.5667
    salt pepper 100.8667 0.0 22.44 0.5667

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



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