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Orange Rosemary Honey Glazed Pork Chops
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 225 00
ORANGE & ROSEMARY HONEY GLAZED PORK CHOPS
Yield 100
Portion 1 Chop
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
458 cal
28 g
40 g
20 g
99 mg
171 mg
18 mg
Ingredient
Weight
Measure
Issue
PORK,LOIN CHOPS,5 OZ
31-1/4 lbs
OIL,OLIVE
11-3/8 oz
1-1/2 cup
JUICE,ORANGE
6-5/8 lbs
3 qts
2-1/8 lbs
1 qts
JUICE,LEMON
GARLIC POWDER
1-1/4 oz
1/4 cup 2/3 tbsp
ROSEMARY,GROUND
1-1/3 oz
1/2 cup 3-1/3 tbsp
SALT
7/8 oz
1 tbsp
PEPPER,BLACK,GROUND
1/3 oz
1 tbsp
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
HONEY
6 lbs
2 qts
6-3/4 oz
1-1/2 cup
CORNSTARCH
WATER,COLD
3-1/8 lbs
1 qts 2 cup
Method
1 Place 15 lb 10 oz pork chops in each roasting pan; cover.
2 Combine olive oil, orange juice, lemon juice, garlic powder, rosemary, salt and pepper; mix well.
3 Pour 2 quarts marinade over pork chops in each roasting pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45
minutes.
4 Drain pork chops. Reserve marinade. CCP: Refrigerate remaining marinade at 41 F. or lower for use in Step 7.
5 Spray griddle with cooking spray. Grill pork chops 2 minutes in each side.
6 Transfer pork chops to 4-12x20x2-1/2 inch steam table pans.
7 Bring reserved marinade to a boil. Add honey and stir to blend. Blend cornstarch and cold water together; stir to make a smooth
slurry. Add slurry to hot sauce, stirring constantly. Cover; reduce heat; simmer 3 to 5 minutes or until thickened, stirring
frequently to prevent sticking.
8 Pour 7-1/2 cups thickened sauce over pork chops in each pan; cover.
9 Using a convection oven, bake 20 to 25 minutes on high fan, open vent. CCP: Internal temperature must register 155 F. or higher
for 15 seconds. Hold for service at 140 F. or higher.



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Orange Rosemary Honey Glazed Pork Chops

Yield: 100 Portion: 1 Chop
Calories: 458 cal
Carbohydrates: 28 g
Protein: 40 g
Fat: 20 g
Cholesterol: 99 mg
Sodium: 171 mg
Calcium: 18 mg

Ingredient Weight Measure Issue
PORK,LOIN CHOPS,5 OZ 31-1/4 lbs
OIL,OLIVE 11-3/8 oz 1-1/2 cup
JUICE,ORANGE 6-5/8 lbs 3 qts
JUICE,LEMON 2-1/8 lbs 1 qts
GARLIC POWDER 1-1/4 oz 1/4 cup 2/3 tbsp
ROSEMARY,GROUND 1-1/3 oz 1/2 cup 3-1/3 tbsp
SALT 7/8 oz 1 tbsp
PEPPER,BLACK,GROUND 1/3 oz 1 tbsp
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
HONEY 6 lbs 2 qts
CORNSTARCH 6-3/4 oz 1-1/2 cup
WATER,COLD 3-1/8 lbs 1 qts 2 cup

Method:
1 Place 15 lb 10 oz pork chops in each roasting pan; cover.
2 Combine olive oil, orange juice, lemon juice, garlic powder, rosemary, salt and pepper; mix well.
3 Pour 2 quarts marinade over pork chops in each roasting pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45
minutes.
4 Drain pork chops. Reserve marinade. CCP: Refrigerate remaining marinade at 41 F. or lower for use in Step 7.
5 Spray griddle with cooking spray. Grill pork chops 2 minutes in each side.
6 Transfer pork chops to 4-12x20x2-1/2 inch steam table pans.
7 Bring reserved marinade to a boil. Add honey and stir to blend. Blend cornstarch and cold water together; stir to make a smooth
slurry. Add slurry to hot sauce, stirring constantly. Cover; reduce heat; simmer 3 to 5 minutes or until thickened, stirring
frequently to prevent sticking.
8 Pour 7-1/2 cups thickened sauce over pork chops in each pan; cover.
9 Using a convection oven, bake 20 to 25 minutes on high fan, open vent. CCP: Internal temperature must register 155 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/orange_rosemary_honey_glazed_pork_chops.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence