RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	33.6489
Energy (kCal)	1159.3413
Carbohydrates (g)	224.1961
Total fats (g)	14.374
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2468
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3306
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.4358
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1482
Proline (g)	0.1578
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0960
Adjusted Protein (g)	0.0000
Cystine (g)	0.0378
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	2.4640
Copper, Cu (mg)	0.1776
Maltose (g)	0.0000
Zinc, Zn (mg)	0.6880
Total lipid (fat) (g)	14.3740
Vitamin K (phylloquinone) (g)	1.2520
Cholesterol (mg)	31.0555
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	38.9250
Folate, total (g)	33.9200
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	7.6800
Energy (kcal)	1159.3413
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0090
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0310
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	56.4757
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.5120
Lutein + zeaxanthin (g)	57.6000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1062
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	54.4000
Fatty acids, total saturated 16:0 (g)	0.8901
Carbohydrate, by difference (g)	224.1961
Vitamin D (IU)	0.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2301
Tyrosine (g)	0.0781
Potassium, K (mg)	291.5200
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	0.0000
Serine (g)	0.1242
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1130
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0000
Histidine (g)	0.0557
Isoleucine (g)	0.1018
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	2.2003
Water (g)	316.6110
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)	0.0000
Carotene, beta (g)	5.1200
Sodium, Na (mg)	8007.0771
Iron, Fe (mg)	1.7568
Energy (kJ)	4848.7855
Ash (g)	29.2038
Caffeine (mg)	0.0000
Glycine (g)	0.0950
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	3.8841
Fatty acids, total polyunsaturated (g)	4.1341
Vitamin E (alpha-tocopherol) (mg)	0.4214
Sucrose (g)	0.0320
Vitamin B-6 (mg)	0.1268
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)	0.1219
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.1820
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0157
Folate, food (g)	33.9200
Fatty acids, total saturated 20:1 (g)	0.0090
Fatty acids, total monounsaturated (g)	3.0473
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	16.1050
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	4.0701
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	51.5200
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0941
Glutamic acid (g)	0.5053
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.1718
Folate, DFE (g)	33.9200
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	14.7262
Tryptophan (g)	0.0307
Threonine (g)	0.0867
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.6509
Protein (g)	33.6489
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	3.0267
Betaine (mg)	9.5360
Phosphorus, P (mg)	101.7600
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Asian >> Chinese and Mongolian >> Chinese
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Prepare the pork chops by removing all of the fat. | 2. Then poke both sides of each chop with a fork. | 3. Place the chops in a container with a tight fitting lid to be marinated. | 4. In a separate bowl, mix together thoroughly all of the ingredients for the marinade. | 5. Pour the marinade over the pork chops and stir them to coat. | 6. Place them in the refrigerator and marinate overnight. | 7. When you are ready to cook the chops, pre heat the grill to medium high. | 8. Once the grill is hot remove the chops from the marinade and immediately place them on the grill. | 9. Reserve the marinade in the container and let the pork chops sit for 2 minutes. | 10. After 2 minutes, rotate the chops, don’t flip them yet. | 11. Just turn them to make nice grill marks on the one side. | 12. Then using the reserved marinade, lightly baste each pork chop. | 13. Let them cook another 2 minutes and then flip them. | 14. Lightly baste again with the remaining marinade. | 15. After another 2 minutes, rotate them to create grill marks on the other side and lightly baste them one more time. | 16. After 2 more minutes check to make sure that the internal temperature of each pork chop has reached 140 degrees. | 17. Once they are done, remove them from the heat, cover them with foil and let them sit for about 10 minutes and then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork chop	16	ounces	821.0013	166.1961	26.8073	5.3524
hoisin sauce	1/2	cup	281.6	56.4224	4.2368	4.3392
soy sauce	2	tablespoons	16.96	1.5776	2.6048	0.1824
sherry wine	1 1/2	1/2	-	-	-	-
chili garlic sauce	1	tablespoon	-	-	-	-
chili garlic sauce	1	teaspoon	-	-	-	-
sesame oil	1	teaspoon	39.78	0.0	0.0	4.5
honey	1	teaspoon	-	-	-	-

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

Cooking in progress....

Grilled Chinese Pork Chops