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Caribbean Jerk Pork Chops

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)162.4199
Energy (kCal)5145.4049
Carbohydrates (g)1021.9186
Total fats (g)46.6822
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine water, lemon juice, onion, brown sugar, green onions, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor. Blend until smooth. Reserve 1/2 cup for basting. | 2. Place pork chops in shallow glass dish. Pour remaining marinade over the meat. Cover, and refrigerate at least 12 hours, but no longer than 24 hours. | 3. Preheat grill for medium heat. Place grate 4 to 5 inches above heat source. Oil the grill grate. Arrange chops on grate, and discard marinade. Cover grill, and cook chops for 10 minutes, turning once, or to desired doneness. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 3/4 cup 0.0 0.0 0.0 0.0
    lemon juice 1/3 cup 17.8933 5.612 0.2847 0.1952
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    green onion 1 tablespoon chopped 1.62 0.3444 0.0582 0.0282
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    salt 3/4 teaspoon - - - -
    allspice 3/4 teaspoon ground 3.7478 1.0277 0.0868 0.1238
    cinnamon 3/4 teaspoon ground - - - -
    black pepper 3/4 teaspoon ground 4.3298 1.1031 0.1792 0.0562
    thyme 1/2 teaspoon crushed dried 0.40399999999999997 0.0978 0.0222 0.0067
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    pork chop 6 lean 4926.019 997.1787 160.844 32.1144

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



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