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Hungarian Pork Chops

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)112.9227
Energy (kCal)3745.4542
Carbohydrates (g)676.8479
Total fats (g)65.9887
  • Cuisine

    European >> Eastern European >> Hungarian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Season pork chops with salt and pepper to taste. Dredge seasoned chops in flour. Heat oil in a large skillet and brown seasoned chops in oil (covering skillet with lid if desired). Pour off fat. | 2. In a medium bowl combine the sour cream, sherry, ketchup, Worcestershire sauce, paprika and bay leaf. Mix together and pour mixture over chops in skillet. Cover and let simmer gently over low heat for about 1 hour, or until chops are tender and cooked through. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C). | ---------------------------------------------------------------------------
    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
    salt pepper to taste - - - -
    purpose flour 1/4 cup - - - -
    cream 1 cup sour 455.4 10.649000000000001 5.612 44.505
    sherry 1/4 cup - - - -
    ketchup 1/4 cup - - - -
    worcestershire sauce 1 teaspoon 4.42 1.1027 0.0 0.0
    paprika 1/4 teaspoon 1.6215 0.3104 0.0813 0.0741
    bay leaf 1 - - - -

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



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