Remove pork chops from pot and let drain on a paper towel-lined plate. Place 2 pork chops in preheated oil and fry until golden brown, 3 to 5 minutes on each side (depending on thickness of pork chops). Dredge pork chops in flour, then shake off any excess flour. Lightly sprinkle pork chops on both sides with the spice mixture. Mix salt, pepper, granulated garlic and paprika in a small bowl to make seasoning for pork chops. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.Heat the oil in an 8-quart pot to 350 degrees F. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. Add the pork chops to cover the bowl with plastic wrap, and refrigerate for 1 to 8 hours.Ĭalories: 547 (27%) | Carbohydrates: 30 g (10%) | Protein: 46 g (92%) | Fat: 27 g (42%) | Saturated Fat: 14 g (88%) | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Trans Fat: 0.3 g | Cholesterol: 135 mg (45%) | Sodium: 7920 mg (344%) | Potassium: 1163 mg (33%) | Fiber: 2 g (8%) | Sugar: 19 g (21%) | Vitamin A: 785 IU (16%) | Vitamin C: 9 mg (11%) | Calcium: 381 mg (38%) | Iron: 3 mg (17%)Įrren’s Kitchen is written and produced for informational intentions only. Put the water, baking soda, salt, peppercorns, and brown sugar in a big bowl and stir until the salt and sugar are dissolved. I like to use white vinegar, but you could also use cider or red wine vinegar. Vinegar: The vinegar is optional, but it helps brighten the gravy flavors and create a more complex dish. If you need to substitute, you can use 1 teaspoon of garlic powder. Garlic: Use fresh garlic for the best flavor. Mushrooms: I like to use brown mushrooms such as cremini, baby Bella, or chestnut mushrooms, but white button mushrooms would also work. Onions: I like to use yellow onions in this recipe, but you can use any type you prefer.Ĭhicken Stock: You can substitute the chicken stock for pork, beef, or vegetable stock if you prefer.Ĭheese: I like to use provolone cheese for this dish, but Gruyere or Swiss would also be delicious. Otherwise, they will dry out during cooking. Pork Chops: Be sure to use pork chops that are at least 1½ inches/4cm thick. If you choose not to brine, prepare the pork chops generously with salt before cooking. Brine: The brine is optional, but it adds flavor and helps keep the pork chops from drying out during cooking.
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