Source: U.S. Department of Defence
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Barbecued Pork Chops
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 MEAT, FISH, AND POULTRY No.L 083 01
BARBECUED PORK CHOPS
Yield 100
Portion 3 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
324 cal
6g
30 g
19 g
81 mg
452 mg
15 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
SAUCE,BARBECUE
11 lbs
1 gal 1 qts
Method
1
Lightly spray griddle with non-stick cooking spray. Brown chops at 375 F. griddle for 5 minutes on each side.
2
Place an equal number of chops in each steam table pan.
3
Heat prepared barbecue sauce.
4
Pour 6-1/2 cups sauce over chops in each pan. Cover pans.
5
Using a convection oven, bake 1-1/4 hours or until tender in 325 F. oven on high fan, closed vent. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
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https://theodora.com/recipies/meat_fish_and_poultry/barbecued_pork_chops.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 3 Ounces |
| Calories: | 324 cal |
| Carbohydrates: | 6g |
| Protein: | 30 g |
| Fat: | 19 g |
| Cholesterol: | 81 mg |
| Sodium: | 452 mg |
| Calcium: | 15 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 | |
| SAUCE,BARBECUE | 11 lbs | 1 gal 1 qts |
| Method: | |
|
1 Lightly spray griddle with non-stick cooking spray. Brown chops at 375 F. griddle for 5 minutes on each side. 2 Place an equal number of chops in each steam table pan. 3 Heat prepared barbecue sauce. 4 Pour 6-1/2 cups sauce over chops in each pan. Cover pans. 5 Using a convection oven, bake 1-1/4 hours or until tender in 325 F. oven on high fan, closed vent. CCP: Internal temperature 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence