Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
439
Calories
29g
Protein
28g
Fat
17g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 bone-in pork chops, each about 8 oz. and 3/4 inch thick
- 5 Tbs. extra-virgin olive oil
- 3 Tbs. balsamic vinegar
- 1 1/4 cups dry Riesling
- 2 Tbs. fleur de sel, plus more, to taste
- 1/2 tsp. freshly ground 5-pepper blend, plus more, to taste
- 4 garlic cloves, peeled and smashed
- 1 1/2 tsp. finely chopped fresh rosemary
- 1 cup dried apricots
- 2 yellow onions, each cut into 8 wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes