Japanese Teriyaki Pork Chops Temptation

1. Place all sauce ingredients into small pan and heat until sugar is dissolved and mixture is well combined. Cool.

2. Place chops, marinade, Tabasco and green onions into plastic storage bag. Marinate for 4 hours or overnight.

3. Remove pork chops from marinade; discarding sauce.

4. Heat skillet over med-high heat. Add chops and cook for 4 minutes. Turn over and cook for another 3 minutes.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	2.9555 g
Protein	96.3247 g
Carbohydrates	38.3989 g
Energy	581.4237 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1113 g
Water	523.0544 g
Aspartic acid	0.5963 g
Calcium, Ca	623.5732 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0005 g
Lutein + zeaxanthin	259.355 g
Fiber, total dietary	1.1412 g
Fatty acids, total saturated 22:0	0.0008 g
Carotene, beta	216.245 g
Niacin	7.1396 mg
Vitamin A, RAE	163.0425 g
Arginine	0.4319 g
Riboflavin	0.8298 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0016 g
Fatty acids, total saturated 20:1	0.0003 g
Glutamic acid	1.1333 g
Sodium, Na	3823.0573 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0744 g
Total lipid (fat)	2.9555 g
Manganese, Mn	1.0245 mg
Fructose	2.8783 g
Proline	0.4006 g
Fatty acids, total saturated 16:0	0.4805 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0026 g
Sucrose	10.5687 g
Choline, total	318.9058 mg
Sugars, total	31.0975 g
Serine	0.2754 g
Fatty acids, total saturated 10:0	0.0007 g
Fatty acids, total saturated 18:0	0.168 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.8786 mg
Selenium, Se	81.0108 g
Ash	16.4882 g
Fatty acids, total saturated 18:1 undifferentiated	0.4328 g
Pantothenic acid	0.6304 mg
Phenylalanine	0.2486 g
Copper, Cu	1.3383 mg
Betaine	19.1438 mg
Thiamin	0.6986 mg
Retinol	136 g
Methionine	0.0682 g
Iron, Fe	8.7389 mg
Carbohydrate, by difference	38.3989 g
Phosphorus, P	961.9249 mg
Folate, total	117.3278 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Fatty acids, total saturated 22:1 undifferentiated	0.001 g
Alanine	0.2175 g
Cholesterol	226.6667 mg
Valine	0.2412 g
Fatty acids, total saturated 18:2 undifferentiated	0.3521 g
Glycine	0.2129 g
Carotene, alpha	7.615 g
Glucose (dextrose)	2.8626 g
Fatty acids, total saturated 14:0	0.0111 g
Zinc, Zn	5.3 mg
Isoleucine	0.2225 g
Fatty acids, total saturated 12:0	0.0004 g
Fatty acids, total polyunsaturated	1.0079 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	0.3757 g
Vitamin A, IU	994.2533 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	117.3278 g
Tryptophan	0.0666 g
Vitamin C, total ascorbic acid	64.0819 mg
Phytosterols	0.261 mg
Fatty acids, total polyunsaturated 16:1 c	0.0001 g
Fatty acids, total polyunsaturated 18:1 c	0.0036 g
Fatty acids, total saturated 20:0	0.0001 g
Tyrosine	0.171 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	14.4713 g
Fatty acids, total saturated	0.668 g
Histidine	0.1208 g
Fatty acids, total monounsaturated	0.5127 g
Threonine	0.1916 g
Folate, food	117.3278 g
Fatty acids, total polyunsaturated 17:0	0.0001 g
Fatty acids, total polyunsaturated 24:0	0.0001 g
Cryptoxanthin, beta	210.26 g
Vitamin E (alpha-tocopherol)	2.381 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	206.3831 mg
Lysine	0.2723 g
Potassium, K	1928.3915 mg
Fatty acids, total polyunsaturated 24:1 c	0.0002 g
Cystine	0.0873 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Orange juice	0.5 cup	55.8	12.896	0.248
Ginger	0.25 teaspoon	0.4	0.0888	0.0038
Garlic powder	0.75 teaspoon	7.6958	1.691	0.017
Brown sugar	0.5 tablespoon	17.1	4.4141	0
Soy sauce	0.25 cup	33.7875	3.1429	0.3634
Mustard	1.5 1/2	0.4725	0.0817	0.0073
Green Onion	1 tablespoon	1.62	0.3444	0.0282
molasses	1 tablespoon	61.0812	15.74	0.0211
pork loin chop	16 ounces	403.4667	0	2.2667
tabasco sauce	0.25 teaspoon	403.4667	0	2.2667