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Baked Pork Chop
2 oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 1 pork chop
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pork Chop, #26 | 100 Pork Chop(s) |
Breading Mix, #374 | 3 pound(s) |
DIRECTIONS
1. | Thaw pork chops in refrigerator. CCP: Hold under refrigeration (41 degrees F or lower) until ready for production. |
2. | Moisten pork chops with water. Shake off excess fluid. |
3. | Place about one pound of breading product in a plastic bag. Add 5 to 6 pork chops and shake until evenly coated. |
4. | Place 16 pork chops in a single layer on a sheet pan lined with parchment paper. |
5. | Bake until crisp. CCP: Heat to 145° F or higher for at least 15 Seconds |
6. | Transfer to steamtable pans for serving or store in warmer until ready for service. CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower. |
Production Notes
Use commodity product when available.