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Garlic-Miso Pork Chops With Orange Bell Pepper and Arugula

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)359.0408
Energy (kCal)1971.8903
Carbohydrates (g)-
Total fats (g)49.5667
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place pork in a shallow dish. Spread garlic thinly on all sides of chops, then spread miso generously over. Sprinkle with Sherry and let stand 5 minutes. | 2. Heat 1 Tb oil in large nonstick skillet over medium-high heat. Add pork. Saute until just cooked through, about 5 minutes per side. | 3. Meanwhile, combine arugula and bell pepper in medium bowl. Add 2 Tb oil and vinegar; toss to coat. Season salad with salt and pepper. | 4. Place one pork chop on each of 4 plates. Serve with salad; drizzle with any pan juices and more oil, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork rib chop 4 1613.8703 0.0 359.0408 9.0667
    garlic clove 2 1613.8703 0.0 359.0408 9.0667
    white miso 1/3 cup 1613.8703 0.0 359.0408 9.0667
    sherry 3 tablespoons 1613.8703 0.0 359.0408 9.0667
    olive oil 3 tablespoons divided 358.02 0.0 0.0 40.5
    baby arugula 2 cups 1613.8703 0.0 359.0408 9.0667
    orange bell pepper 1 seeded sliced 1613.8703 0.0 359.0408 9.0667
    rice vinegar 1 tablespoon unseasoned 1613.8703 0.0 359.0408 9.0667

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



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