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Breaded Pork Chop
2 oz. eq.meat/meat alternate and 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 1 Pork Chop
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Pork Chop, Breaded, Boneless, Frozen, #1065 | 100 pork chops |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
DIRECTIONS
1. | Place frozen pork chop on sheet pans (18" x 26" x 1") coated with pan release spray or lined with parchment paper. |
2. | Bake according to package directions. (Prepare in batches to maintain quality). CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations. |
3. | Remove from oven and place in steamtable pans. Cover with aluminum foil. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. |
4. | Portion one pork chop pattie for serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. whole grain. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours. |
Production Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.
Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Purchasing Guide
Use USDA food products when available
Refer to USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.