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Taiwanese Pork Chops

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.3748
Energy (kCal)3368.6997
Carbohydrates (g)682.9459
Total fats (g)21.6345
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried. | 2. Add the soy sauce, garlic, sugar, white wine, and five-spice powder to a 1-gallon zip-lock plastic bag, mix thoroughly. Place chops in the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag occasionally to ensure even marinating. | 3. In a large skillet, heat enough vegetable oil to cover the bottom of the skillet. Remove chops from resealable bag without wiping off the marinade. Lightly sprinkle cornstarch on both sides of the chops. | 4. Carefully add chops to skillet; cook over medium heat, turning once, until chops are golden brown on both sides and cooked through. | ---------------------------------------------------------------------------
    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
    soy sauce 2 tablespoons 16.96 1.5776 2.6048 0.1824
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    sugar 1 tablespoon 55.062 13.7724 0.0 0.0
    white wine 1/2 tablespoon - - - -
    chinese five spice powder 1/2 tablespoon - - - -
    vegetable oil - - - -
    cornstarch - - - -

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



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