Source: MRS 2015
MRS: 420 — Pork (400s)

Baked Pork Chop

Meal Component Contribution:
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
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Pork Chop, #1057
100  pork chop(s)
Breading Mix, #2002
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. Repeat with remaining pork chops. Add more mix as needed.

4.

Place 16 pork chops in a single layer on a sheet pan lined with parchment paper.

5.

Bake until crisp.
Convection Oven: at 375 degrees F for 15 to 20 minutes
Conventional Oven: at 400 degrees F for 20-25 minutes

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.
Portion one pork chop per serving. Each portion provides 2 oz. eq. meat/meat alternate.

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 USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different ingredients are used.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Meats, Poultry and Fish" provides seasoning and serving ideas for meats.

Nutrients Per Serving
Calories
178
Carbohydrates
7.33 g
Dietary Fiber
0.00 g
Protein
14.89 g
Sodium
481.30 mg
Total Fat
9.48 g
Sat. Fat
3.59 g
Trans Fat
0.00 g