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

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MEAT, FISH, AND POULTRY No.L 197 00
DIJON BAKED PORK CHOPS
Yield 100
Portion 3 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
315 cal
11 g
33 g
15 g
78 mg
422 mg
43 mg
Ingredient
Weight
Measure
Issue
MUSTARD,DIJON
4-3/4 lbs
2 qts 1 cup
JUICE,APPLE,CANNED
1 lbs
1-7/8 cup
SALAD DRESSING,MAYONNAISE TYPE,FAT FREE
1-1/8 lbs
2 cup
11-1/4 oz
2 cup
12-1/2 oz
ONIONS,FRESH,CHOPPED
BREADCRUMBS
3-1/3 lbs
3 qts 2 cup
PARSLEY,DEHYDRATED,FLAKED
3/4 oz
1 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
PORK,LOIN CHOPS,5 OZ
31-1/4 lbs
Method
1 Combine mustard, apple juice, salad dressing, and onions in mixer bowl. Beat at low speed 30 seconds. Beat at medium speed 1
minute or until well blended.
2 Combine crumbs and parsley.
3 Lightly spray each sheet pan with nonstick cooking spray.
4 Dip chops in mustard mixture. Dredge in bread crumb mixture.
5 Place 20 chops on each sheet pan. Using a convection oven bake at 350 F. for 30 minutes or until chops are tender and well done.
CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.



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Dijon Baked Pork Chops

Yield: 100 Portion: 3 Ounces
Calories: 315 cal
Carbohydrates: 11 g
Protein: 33 g
Fat: 15 g
Cholesterol: 78 mg
Sodium: 422 mg
Calcium: 43 mg

Ingredient Weight Measure Issue
MUSTARD,DIJON 4-3/4 lbs 2 qts 1 cup
JUICE,APPLE,CANNED 1 lbs 1-7/8 cup
SALAD DRESSING,MAYONNAISE TYPE,FAT FREE 1-1/8 lbs 2 cup
ONIONS,FRESH,CHOPPED 11-1/4 oz 2 cup 12-1/2 oz
BREADCRUMBS 3-1/3 lbs 3 qts 2 cup
PARSLEY,DEHYDRATED,FLAKED 3/4 oz 1 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
PORK,LOIN CHOPS,5 OZ 31-1/4 lbs

Method:
1 Combine mustard, apple juice, salad dressing, and onions in mixer bowl. Beat at low speed 30 seconds. Beat at medium speed 1
minute or until well blended.
2 Combine crumbs and parsley.
3 Lightly spray each sheet pan with nonstick cooking spray.
4 Dip chops in mustard mixture. Dredge in bread crumb mixture.
5 Place 20 chops on each sheet pan. Using a convection oven bake at 350 F. for 30 minutes or until chops are tender and well done.
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/dijon_baked_pork_chops.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence