Source: MRS 2022
MRS: 2530 — Pork (2500s)

Breaded Pork Chop

Meal Component Contribution:
2 oz. eq.meat/meat alternate and ½ 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
  •  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 package or case have a higher temperature, follow those recommendations.

3.

Remove from oven and place in steamtable pans. Cover with aluminum foil.
Cut holes in the aluminum foil and place in warmer until ready for service.

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 ½ 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.

Nutrients Per Serving
Calories
260
Carbohydrates
11.00 g
Dietary Fiber
2.00 g
Protein
16.00 g
Sodium
330.00 mg
Total Fat
17.00 g
Sat. Fat
4.50 g
Trans Fat
0.00 g