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Baked Stuffed Pork Chops
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 084 00
BAKED STUFFED PORK CHOPS
Yield 100
Portion 3 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
342 cal
10 g
31 g
19 g
91 mg
209 mg
29 mg
Ingredient
Weight
Measure
Issue
PORK CHOP,BONELESS,5 OZ
31-1/4 lbs
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
BREAD,WHITE,SLICED
3-2/3 lbs
3 gal
1 lbs
3 cup
1-1/8 lbs
ONIONS,FRESH,CHOPPED
SALT
5/8 oz
1 tbsp
1/8 oz
1/3 tsp
PEPPER,BLACK,GROUND
SEASONING,POULTRY
1/4 oz
2 tbsp
EGGS,WHOLE,FROZEN
8-5/8 oz
1 cup
5-1/4 lbs
2 qts 2 cup
WATER
PEPPERS,GREEN,FRESH,RINGS
4 lbs
3 qts 1/8 cup
4-7/8 lbs
2-5/8 lbs
1 qts 1 cup
WATER
Method
1
Lightly spray griddle with non-stick cooking spray. Brown chops on griddle for 5 minutes on each side.
2
Place 20 chops in each steam table pan.
3
Combine bread, onions, salt, pepper, poultry seasoning, eggs, and water; mix lightly but thoroughly.
4
Place 1 pepper ring on each chop; top with 1/4 cup bread mixture.
5
Pour 1 cup water in each pan.
Using a convection oven, bake 40-45 minutes on high fan, closed vent or until tender in 325 F. oven. CCP: Internal temperature
6
must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Baked Stuffed Pork Chops

Yield: 100 Portion: 3 Ounces
Calories: 342 cal
Carbohydrates: 10 g
Protein: 31 g
Fat: 19 g
Cholesterol: 91 mg
Sodium: 209 mg
Calcium: 29 mg

Ingredient Weight Measure Issue
PORK CHOP,BONELESS,5 OZ 31-1/4 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
BREAD,WHITE,SLICED 3-2/3 lbs 3 gal
ONIONS,FRESH,CHOPPED 1 lbs 3 cup 1-1/8 lbs
SALT 5/8 oz 1 tbsp
PEPPER,BLACK,GROUND 1/8 oz 1/3 tsp
SEASONING,POULTRY 1/4 oz 2 tbsp
EGGS,WHOLE,FROZEN 8-5/8 oz 1 cup
WATER 5-1/4 lbs 2 qts 2 cup
PEPPERS,GREEN,FRESH,RINGS 4 lbs 3 qts 1/8 cup 4-7/8 lbs
WATER 2-5/8 lbs 1 qts 1 cup

Method:
1
Lightly spray griddle with non-stick cooking spray. Brown chops on griddle for 5 minutes on each side.
2
Place 20 chops in each steam table pan.
3
Combine bread, onions, salt, pepper, poultry seasoning, eggs, and water; mix lightly but thoroughly.
4
Place 1 pepper ring on each chop; top with 1/4 cup bread mixture.
5
Pour 1 cup water in each pan.
Using a convection oven, bake 40-45 minutes on high fan, closed vent or until tender in 325 F. oven. CCP: Internal temperature
6
must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/baked_stuffed_pork_chops.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence