Neapolitan Pork Chops

1. Brown Pork Chops in Olive Oil and Garlic.

2. Remove Chops and saute mushrooms and peppers in the same pan (more oil may be necessary).

3. Add remaining ingredients along with Chops and simmer covered for 1 hour.

4. Serve over fettucine.

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Nutrient	Quantity
Total fats	82.02 g
Protein	297.3619 g
Carbohydrates	1448.9967 g
Energy	7697.5717 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3562 g
Water	2969.3628 g
Aspartic acid	3.6727 g
Calcium, Ca	377.3456 mg
Lutein + zeaxanthin	454.8205 g
Fiber, total dietary	107.2588 g
Fatty acids, total saturated 22:0	0.0433 g
Carotene, beta	1401.1615 g
Niacin	28.8062 mg
Hydroxyproline	0.1531 g
Vitamin A, RAE	192.237 g
Arginine	2.1092 g
Riboflavin	1.8023 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total polyunsaturated 15:0	0.0128 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0035 g
Fatty acids, total saturated 20:1	0.1095 g
Glutamic acid	9.9856 g
Sodium, Na	34438.0807 mg
Fatty acids, total saturated 16:1 undifferentiated	0.5301 g
Total lipid (fat)	82.02 g
Manganese, Mn	2.3189 mg
Fructose	0.0053 g
Proline	2.3072 g
Fatty acids, total saturated 16:0	4.4195 g
Fatty acids, total saturated 8:0	0.0023 g
Sucrose	0.0005 g
Choline, total	240.5175 mg
Sugars, total	205.9039 g
Serine	1.7528 g
Fatty acids, total saturated 10:0	0.0009 g
Fatty acids, total saturated 18:0	1.2378 g
Fatty acids, total saturated 20:4 undifferentiated	0.1264 g
Vitamin B-6	2.2948 mg
Selenium, Se	117.0816 g
Ash	155.8353 g
Vitamin D	81.6467 IU
Fatty acids, total saturated 18:1 undifferentiated	22.7505 g
Pantothenic acid	8.7922 mg
Phenylalanine	1.6195 g
Copper, Cu	1.9468 mg
Betaine	0.2317 mg
Thiamin	0.9563 mg
Retinol	68 g
Methionine	0.6474 g
Iron, Fe	12.376 mg
Carbohydrate, by difference	1448.9967 g
Phosphorus, P	1255.4686 mg
Folate, total	253.0276 g
Tocopherol, gamma	0.4153 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0521 g
Lycopene	22096.45 g
Alanine	2.0467 g
Cholesterol	373.5829 mg
Valine	1.8663 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	3.7373 g
Glycine	1.9125 g
Carotene, alpha	144.9285 g
Glucose (dextrose)	10.801 g
Fatty acids, total saturated 14:0	0.0866 g
Zinc, Zn	11.8009 mg
Isoleucine	1.5747 g
Fatty acids, total saturated 12:0	0.0106 g
Fatty acids, total polyunsaturated	4.3818 g
Fatty acids, total saturated 14:1	0.0217 g
Fatty acids, total polyunsaturated 17:1	0.0508 g
Leucine	2.7918 g
Tocotrienol, alpha	0.0195 mg
Vitamin A, IU	2681.7217 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0272 g
Folate, DFE	325.3201 g
Tryptophan	0.2982 g
Vitamin C, total ascorbic acid	69.7488 mg
Phytosterols	62.166 mg
Folic acid	97.8075 g
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0149 g
Fatty acids, total saturated 20:0	0.1246 g
Fatty acids, total saturated 6:0	0.0003 g
Campesterol	9.0719 mg
Tyrosine	1.0449 g
Vitamin B-12	3.4999 g
Vitamin K (phylloquinone)	174.1733 g
Fatty acids, total saturated	27.441 g
Histidine	0.9913 g
Fatty acids, total monounsaturated	23.4627 g
Threonine	1.5914 g
Folate, food	155.2201 g
Fatty acids, total polyunsaturated 17:0	0.0399 g
Vitamin D (D2 + D3)	1.8144 g
Cryptoxanthin, beta	0.575 g
Vitamin D2 (ergocalciferol)	1.8144 g
Vitamin E (alpha-tocopherol)	8.5392 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0748 g
Fatty acids, total trans	0.1063 g
Magnesium, Mg	234.8274 mg
Lysine	2.1349 g
Potassium, K	3211.4317 mg
Cystine	0.4751 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
White wine	1 cup	0	0	0
Garlic	1 clove	4.47	0.9918	0.015
Olive oil	2 tablespoons	238.68	0	27
Tomato	1 cup	41.4	9.18	0.36
Mushroom	1 lb	154.2216	30.799	2.2226
Parsley	2 tablespoons	2.736	0.4811	0.06
Tomato Sauce	15 ounces	480.5325	76.5025	8.3349
Pepper	1 teaspoon	5.773	1.4708	0.075
Bell Pepper	2	201.7333	0	1.1333
pork chop	8	6568.0253	1329.5715	42.8192
fettuccine pasta	8 ounces	201.7333	0	1.1333