One would think that doing a nutritional analysis would be straightforward.
Tedious, time-consuming, picky but straightforward.
One would be wrong.
In getting the information on pork chops from the USDA data base there were over 50 line items.
All for pork chops.
There were center-cut, loin, top loin and sirloin.
Each of these were bone-in or boneless, with varying bits of trimmed or untrimmed fat.
Some were enhanced
Some were cooked in a variety of ways; some raw.
If the data for a raw, trimmed, center-cut, 4oz, boneless pork chop was close to the results for a raw, trimmed, sirloin, 40z, boneless pork chop it would be fine.
The calories varied by over 75 grams.
Which is why I'm being even more specific on my analysis.
And why I wonder why other recipes aren't more specific.
Diablo or deviled usually means spicy, often hot and always full of rich, complex flavors. These zesty pork chops are a perfect example. The ones I get are quite thin. You may need to increase the cooking time if you are using very thick ones.
2 - 4 pork chops, depending on size 350gr, 12.5oz total weight boneless top loin chops
1 large onion 175gr, 6.2oz
2 tbs chili powder 15gr, .53oz
1/4 cup flour 40gr, 1.4oz
4 tsp olive oil 18gr, .64oz
1 cup tomato sauce, 225gr, 8oz
1/2 cup beef stock (broth) 112.5gr, 4oz
1 tbs Worcestershire sauce 17gr, .6oz
1 tsp dry mustard
1 tbs cornstarch (maizena) dissolved in 2 tbs water 8gr, .28oz
Peel and slice onion. Combine flour and 1 tbs chili powder in plastic food bag. Add pork chops and toss to coat. In nonstick skillet large enough to hold the chops heat 2 tsp oil over medium-high heat. Add chops and sauté about 3 minutes per side, until lightly browned. Remove and set aside. Add remaining 2 tsp oil and the remaining 1 tbs chili powder. Sauté for 1 minute, then add sliced onions. Sauté about 5 minutes until onion starts to brown. Add tomato sauce, broth, Worcestershire, mustard and bring to a boil. Add cornstarch mixture and cook, stirring constantly until thickened. Reduce heat to low and return chops to pan. Cover, and simmer chops until done, about 10 minutes, turning once. Serve chops with sauce and onions.
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Entire Recipe / per serving
Calories: 1034 / 517
Total Carbohydrates: 68 / 34
Dietary Fiber: 13 / 6.5
Total Fat: 46 / 23
Saturated Fat: 11 / 5.5
Cholesterol: 234 / 117
Protein: 87 / 43.5
Calcium: 177 / 88.5
Sodium: 2281 / 1140
Glycemic Index: low
I try to be accurate, but I do not guarantee it. I use 'grams' as
the unit of weight; with an approximate conversion to ounces.
Note: Pork chops vary greatly in calories; this assumes top loin chops with fat trimmed but not completely removed. Center cut chops are higher; sirloin cut chops are lower.
I assume half, 2 tbs, of the flour will be eaten.
Half the sodium comes from canned tomato sauce.
