Photo: Sam Loyd
Estimated Nutrition (whole recipe, rough)
1291
Calories
47g
Protein
50g
Fat
163g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Honey | 1 tbsp (21g) | 64 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
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
- =
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound boneless pork loin cutlets*, pounded to 1/4-inch thickness
- 2 tablespoons vegetable oil
- 1/3 cup honey
- 3 tablespoons cider vinegar
- 1/2 cup chopped pecans
- 2 cups hot cooked rice
- =
Directions
1
Combine flour, salt and pepper. Dredge cutlets in flour mixture, shaking off excess.
2
Heat oil in large skillet over medium-high heat. Add cutlets and cook until brown on both sides, about 3 to 5 minutes. Add honey, vinegar and pecans; simmer uncovered 5 minutes. Serve with rice; spoon sauce and pecans over cutlets.
Recipe sourced from
fandom