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Creole Pork Chops
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 083 00
CREOLE PORK CHOPS
Yield 100
Portion 3 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
326 cal
9g
31 g
18 g
81 mg
282 mg
33 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
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS
13-1/4 lbs
1 gal 2 qts
TOMATO PASTE,CANNED
1 lbs
1-3/4 cup
ONIONS,FRESH,CHOPPED
1-5/8 lbs
1 qts 5/8 cup
1-3/4 lbs
1-1/2 lbs
1 qts 1/2 cup
1-7/8 lbs
PEPPERS,GREEN,FRESH,CHOPPED
CELERY,FRESH,CHOPPED
1-1/4 lbs
1 qts 3/4 cup
1-3/4 lbs
FLOUR,WHEAT,GENERAL PURPOSE
8-7/8 oz
2 cup
2-1/8 oz
1/4 cup 1/3 tbsp
WORCESTERSHIRE SAUCE
SUGAR,GRANULATED
1-3/4 oz
1/4 cup 1/3 tbsp
SALT
1 oz
1 tbsp
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
PEPPER,RED,GROUND
1/8 oz
1/3 tsp
Method
1
Lightly spray griddle with non-stick cooking spray. Brown chops on griddle for 5 minutes on each side.
2
Place an equal number of chops in each pan.
3
Combine tomatoes, tomato paste, onions, peppers, celery, flour, Worcestershire sauce, sugar, salt and peppers.
4
Bring to a boil; stir well; reduce heat; cover; simmer 5 minutes or until thickened.
5
Pour about 3 quart sauce over chops in each pan. Cover.
6
Using a convection oven, bake 1-1/4 hours on high fan, closed vent or until tender in 325 F. oven. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Creole Pork Chops

Yield: 100 Portion: 3 Ounces
Calories: 326 cal
Carbohydrates: 9g
Protein: 31 g
Fat: 18 g
Cholesterol: 81 mg
Sodium: 282 mg
Calcium: 33 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
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 13-1/4 lbs 1 gal 2 qts
TOMATO PASTE,CANNED 1 lbs 1-3/4 cup
ONIONS,FRESH,CHOPPED 1-5/8 lbs 1 qts 5/8 cup 1-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/2 cup 1-7/8 lbs
CELERY,FRESH,CHOPPED 1-1/4 lbs 1 qts 3/4 cup 1-3/4 lbs
FLOUR,WHEAT,GENERAL PURPOSE 8-7/8 oz 2 cup
WORCESTERSHIRE SAUCE 2-1/8 oz 1/4 cup 1/3 tbsp
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
SALT 1 oz 1 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
PEPPER,RED,GROUND 1/8 oz 1/3 tsp

Method:
1
Lightly spray griddle with non-stick cooking spray. Brown chops on griddle for 5 minutes on each side.
2
Place an equal number of chops in each pan.
3
Combine tomatoes, tomato paste, onions, peppers, celery, flour, Worcestershire sauce, sugar, salt and peppers.
4
Bring to a boil; stir well; reduce heat; cover; simmer 5 minutes or until thickened.
5
Pour about 3 quart sauce over chops in each pan. Cover.
6
Using a convection oven, bake 1-1/4 hours on high fan, closed vent or until tender in 325 F. oven. 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence