Hungarian Paprika Pork Chops

1. Romove all visible fat from the chops.

2. Combine the paprika, salt, pepper, ginger, garlic powder, and mustard.

3. Rub onto all sides of each chop.

4. Coat the grill (if Foreman) with cooking spray. Preheat the grill for 5 minutes.

5. Grill the chops for 5-6 minutes.

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Nutrient	Quantity
Total fats	3.7616 g
Protein	135.6152 g
Carbohydrates	4.3342 g
Energy	625.3122 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1284 g
Water	535.0608 g
Aspartic acid	0.1414 g
Calcium, Ca	815.6259 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0007 g
Lutein + zeaxanthin	451.8122 g
Fiber, total dietary	1.392 g
Fatty acids, total saturated 22:0	0.002 g
Carotene, beta	610.5118 g
Niacin	7.7553 mg
Vitamin A, RAE	261.3999 g
Arginine	0.1285 g
Riboflavin	1.0553 mg
Tocopherol, beta	0.008 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0125 g
Fatty acids, total saturated 20:1	0.0006 g
Glutamic acid	0.1824 g
Sodium, Na	466.1773 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1046 g
Total lipid (fat)	3.7616 g
Manganese, Mn	0.2147 mg
Fructose	0.1665 g
Proline	0.1115 g
Fatty acids, total saturated 16:0	0.6556 g
Fatty acids, total saturated 8:0	0.0012 g
Sucrose	0.0824 g
Choline, total	445.5524 mg
Sugars, total	0.3328 g
Serine	0.0346 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.253 g
Fatty acids, total saturated 20:4 undifferentiated	0.3536 g
Vitamin B-6	0.9211 mg
Selenium, Se	115.1883 g
Ash	8.5071 g
Fatty acids, total saturated 18:1 undifferentiated	0.5446 g
Pantothenic acid	0.0984 mg
Phenylalanine	0.0356 g
Copper, Cu	1.7498 mg
Betaine	0.4548 mg
Thiamin	0.8386 mg
Retinol	204 g
Methionine	0.0092 g
Iron, Fe	10.3009 mg
Carbohydrate, by difference	4.3342 g
Phosphorus, P	1246.2122 mg
Folate, total	104.8695 g
Tocopherol, gamma	0.1568 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1564 g
Fatty acids, total saturated 22:1 undifferentiated	0.0002 g
Lycopene	0.23 g
Alanine	0.037 g
Cholesterol	340 mg
Valine	0.0446 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	0.4057 g
Glycine	0.0395 g
Carotene, alpha	13.8522 g
Glucose (dextrose)	0.0655 g
Fatty acids, total saturated 14:0	0.0185 g
Zinc, Zn	7.0084 mg
Isoleucine	0.0304 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0029 g
Fatty acids, total polyunsaturated	1.3525 g
Fatty acids, total saturated 14:1	0.0002 g
Tocotrienol, gamma	0.0021 mg
Leucine	0.0559 g
Tocotrienol, alpha	0.1006 mg
Vitamin A, IU	1827.9525 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0816 g
Folate, DFE	104.8695 g
Tryptophan	0.0062 g
Vitamin C, total ascorbic acid	0.2871 mg
Phytosterols	5.406 mg
Galactose	0.0061 g
Fatty acids, total polyunsaturated 18:1 c	0.0476 g
Fatty acids, total saturated 20:0	0.0011 g
Fatty acids, total saturated 6:0	0.0001 g
Tyrosine	0.0282 g
Vitamin B-12	6.8 g
Vitamin K (phylloquinone)	5.1733 g
Fatty acids, total saturated	0.9375 g
Histidine	0.0159 g
Fatty acids, total monounsaturated	0.6506 g
Threonine	0.0259 g
Folate, food	104.8695 g
Cryptoxanthin, beta	142.6822 g
Vitamin E (alpha-tocopherol)	4.1093 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.2244 g
Magnesium, Mg	144.7558 mg
Lysine	0.0428 g
Potassium, K	1671.9015 mg
Fatty acids, total polyunsaturated 24:1 c	0.0003 g
Cystine	0.0147 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Ginger	0.25 teaspoon	0.4	0.0888	0.0038
Garlic powder	1 teaspoon	10.261	2.2546	0.0226
Paprika	1 teaspoon	6.486	1.2418	0.2965
Mustard	0.25 teaspoon	0.0787	0.0136	0.0012
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
pork loin chop	24 ounces	605.2	0	3.4
non cooking	0	605.2	0	3.4