Pork rib chops (entrecote)
Thick portioned steaks from pork loin on the rib bone with pink meat and a fat strip, for quick searing and grilling.
Pork rib chops (entrecote) are thick portioned steaks from the loin on the rib bone with pink meat, a thin fat strip along the edge and a little marbling, juicy and aromatic. They are salted, peppered, quickly seared over high heat and finished in the oven, cooked on the grill and grill pan and served with mustard, pepper or apple sauce and baked vegetables.
Calories, proteins, fats and carbohydrates per 100 g of product
Pork rib chops (entrecote), Raw: Calories 186.0 kcal, Proteins 20.3 grams, Fats 11.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Pork rib chops (entrecote), Stewed: Calories 255.0 kcal, Proteins 26.5 grams, Fats 15.7 grams, Carbohydrates 0.0 grams per 100 g of product.
Pork rib chops (entrecote), Baked: Calories 254.0 kcal, Proteins 24.3 grams, Fats 16.7 grams, Carbohydrates 0.0 grams per 100 g of product.
Pork rib chops (entrecote), Grilled: Calories 231.0 kcal, Proteins 23.7 grams, Fats 14.4 grams, Carbohydrates 0.0 grams per 100 g of product.
Pork rib chops (entrecote), Fried: Calories 256.0 kcal, Proteins 25.0 grams, Fats 16.6 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
This recipe is a true symphony of flavors from Russian cuisine. Tender pork entrecôtes with a golden crust, baked alongside white mushrooms, juicy tomatoes, and aromatic eggplants create an exquisite combination of textures and tastes. The rich and intense flavor is enhanced by a final soak in lemon-garlic sauce that highlights its tenderness. The origins of such a dish trace back to traditional Russian feasts where meat dishes were always the centerpiece. Mushrooms symbolize forest wealth and complement the composition, while eggplants add a hint of spiciness. This dish is perfect for a warm family dinner or festive gathering, delighting both gourmets and lovers of classic Russian cuisine.
12
6
30
