Stuffed Pork Chop

Cook Time: 90 Min.

Serving Size: 1 each Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 325°F

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Nutritional Content

Allergens: Pork & Products; AllergenEggs; Chicken; AllergenWheat; AllergenSoy; Corn; Onion; Garlic

Calories: 240 Kcal

Carbohydrates: 16 g

Protein: 21 g

Total Fat: 10 g

Calcium: 40 mg

Sodium: 380 mg

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Ingredients

10 Servings

• 10 each Pork, Chop Bnls Raw

• 5.5 Oz Stuffing Mix, Bread Dry

• 1/3 Cup Flour, All Purpose

• 1 Tbsp 2 tsp Egg, Liquid

• 1/4 tsp Salt, Iodized

• 1/4 tsp Pepper, White

• 1 1/4 tsp Base, Chicken Paste LS G-F

• 2/3 Cup Water, Tap

25 Servings

• 25 each Pork, Chop Bnls Raw

• 14 Oz Stuffing Mix, Bread Dry

• 1 Cup Flour, All Purpose

• 1/4 Cup Egg, Liquid

• 1 tsp Salt, Iodized

• 3/4 tsp Pepper, White

• 1 Tbsp Base, Chicken Paste LS G-F

• 1 3/4 Cup Water, Tap

50 Servings

• 50 each Pork, Chop Bnls Raw

• 1 lb 12 Oz Stuffing Mix, Bread Dry

• 1 3/4 Cup Flour, All Purpose

• 1/2 Cup Egg, Liquid

• 1 3/4 tsp Salt, Iodized

• 1 1/2 tsp Pepper, White

• 2 Tbsp Base, Chicken Paste LS G-F

• 3 1/2 Cup Water, Tap

100 Servings

• 100 each Pork, Chop Bnls Raw

• 3 lb 8 Oz Stuffing Mix, Bread Dry

• 3 1/2 Cup Flour, All Purpose

• 1 Cup Egg, Liquid

• 1 Tbsp Salt, Iodized

• 1 Tbsp Pepper, White

• 1/4 Cup Base, Chicken Paste LS G-F

• 1 3/4 Qt Water, Tap

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. With a sharp knife make a pocket in chop by splitting through the meat.

3. Prepare dressing per package instructions. Place #20 scoop dressing into meat pocket.

4. Combine flour and spices. Dredge stuffed chops in mixture. Cook on medium grill 3-4 min on each side until well browned.

5. Combine base and water. Place 10 chops, flat, in each 2" steamtable pan. Pour 1 cup chicken broth into bottom of pan. Cover and bake in 325F/162C oven for 1-1 1/2 hrs.

6. Casseroles & Precooked Foods: Cook to internal temp of 165F/74C held for 15 sec.

7. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

8. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

9. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

10. Discard unused product.

    
    
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