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Cuban-Style Grilled Chops

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)503.1992
Energy (kCal)3485.402
Carbohydrates (g)32.5317
Total fats (g)135.6115
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place pork in large, resealable plastic bag. Whisk together orange juice, onion, oil, lime juice, garlic, oregano, cumin and salt in small bowl. Set aside 1/3 cup of the juice marinade. Pour remaining marinade over pork; close bag to seal. Turn bag to evenly coat pork with marinade. Refrigerate for 2-6 hours turning bag occasionally. | 2. Prepare a medium-hot fire in grill. Remove pork from marinade; discard marinade in bag. Grill chops, uncovered, over direct heat for 12-16 minute or until internal temperature of pork reaches 145 degrees., turning chops over halfway during grilling and brushing occasionally with reserved marinade. Transfer chops to cutting board. Loosely cover with foil; let rest for 5 minute. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork loin steak 4 boneless 2865.0732 0.0 499.9371 79.9682
    orange juice 2/3 cup 74.4 17.1947 1.1573 0.3307
    red onion 1/4 cup chopped 16.0 3.736 0.44 0.04
    canola oil 1/4 cup 481.78 0.0 0.0 54.5
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424
    garlic clove 4 minced 17.88 3.9672 0.7632 0.06
    oregano 2 teaspoons dried 5.3 1.3784 0.18 0.0856
    cumin 1 1/4 1/4 ground 9.8438 1.1613 0.4675 0.5846
    kosher salt 1/2 teaspoon - - - -

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



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