Pork Chop Sandwich
Cook Time: 30 Min.
Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 400°F
Nutritional Content
Allergens: AllergenWheat; AllergenEggs; Pork & Products; AllergenMilk; Mustard; Garlic; AllergenSulphites
Calories: 370 Kcal
Carbohydrates: 39 g
Protein: 25 g
Total Fat: 13 g
Calcium: 125 mg
Sodium: 410 mg
Ingredients
10 Servings
1 1/4 tsp Pepper, Black Ground
1 1/4 tsp Paprika
1 1/4 tsp Garlic, Powder
2/3 Cup Flour, All Purpose
10 each Pork, Chop Bnls Raw
2/3 Cup Sauce Mustard Honey Hmd
20 slice Bread White
25 Servings
1 Tbsp Pepper, Black Ground
1 Tbsp Paprika
1 Tbsp Garlic, Powder
1 1/2 Cup Flour, All Purpose
25 each Pork, Chop Bnls Raw
1 1/2 Cup Sauce Mustard Honey Hmd
50 slice Bread White
50 Servings
2 Tbsp Pepper, Black Ground
2 Tbsp Paprika
2 Tbsp Garlic, Powder
3 1/8 Cup Flour, All Purpose
50 each Pork, Chop Bnls Raw
3 1/8 Cup Sauce Mustard Honey Hmd
100 slice Bread White
100 Servings
1/4 Cup Pepper, Black Ground
1/4 Cup Paprika
1/4 Cup Garlic, Powder
1 1/2 Qt Flour, All Purpose
100 each Pork, Chop Bnls Raw
1 1/2 Qt Sauce Mustard Honey Hmd
200 slice Bread White
Instructions
WASH HANDS before beginning preparation. SANITIZE surfaces & equipment.
Thaw Pork Chops at <40F.
Combine all Spices and add to Flour. Dredge Chops in seasoned Flour mixture.
Brown Chops on baking sheet at 400F for approximately 30 min. Drain fat. Remove bone, if any. Transfer to serving pan. CCP - Maintain >140F.
Prepare Honey Mustard Sauce, as per separate recipe. Heat to >145F for 15 sec. Maintain >140F.
Pour Honey Mustard Sauce over Pork Chops. Turn Pork Chops to coat with Sauce. There should not be an excess amount of Sauce- just enough to coat the Pork Chops. CCP -- Maintain >140F for only 4 hrs.
At time of service place 1 Pork Chop between 2 slices of Bread or a Hamburger Bun.
CCP -- Cool: Product must reach 140F to 70F within 2 hrs and 70F to 40F within 4 hrs.
CCP -- Reheat: To internal temp of 165F held 15 sec within 1 hr - one time only.
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