Source: U.S. Department of Defence
| | JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
| |
|
|
|
| |
|
Pork Chops Mexicana
Source: U.S. Department of Defence | |
|
| |
Custom Search
|
 MEAT, FISH, AND POULTRY No.L 087 00
PORK CHOPS MEXICANA
Yield 100
Portion 5 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
319 cal
7g
30 g
19 g
81 mg
376 mg
22 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
WATER
4-2/3 lbs
2 qts 1 cup
CATSUP,TOMATO,CANNED
2-7/8 lbs
1 qts 1-3/8 cup
SOY SAUCE
10-1/8 oz
1 cup
1 lbs
2 cup
VINEGAR,DISTILLED
ONIONS,FRESH,CHOPPED
1-3/4 lbs
1 qts 1 cup
2 lbs
PEPPERS,GREEN,FRESH,CHOPPED
14-1/2 oz
2-3/4 cup
1-1/8 lbs
6-1/3 oz
1-1/2 cup
CHILI POWDER,DARK,GROUND
PAPRIKA,GROUND
1-1/2 oz
1/4 cup 2-1/3 tbsp
GARLIC POWDER
3/8 oz
1 tbsp
SUGAR,GRANULATED
7/8 oz
2 tbsp
MUSTARD,DRY
3-1/8 oz
1/2 cup
Method
1 Lightly spray griddle with non-stick cooking spray. Brown chops 5 minutes on both sides on 375 F. griddle.
2 Place an equal number of chops in each steam table pan.
3 Combine water, catsup, soy sauce, vinegar, onions, peppers, chili powder, paprika, garlic, sugar, and mustard flour; mix
thoroughly. Bring to boil; reduce heat; cover; simmer 5 minutes.
4 Pour 2 quarts mixture over chops in each pan.
5 Bake in 375 F. oven for 1-3/4 to 2 hours or until tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 Skim excess fat from sauce; serve sauce over chops. CCP: Hold for service at 140 F. or higher.
 Please bookmark this page (add it to your favorites).
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/pork_chops_mexicana.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 5 Ounces |
| Calories: | 319 cal |
| Carbohydrates: | 7g |
| Protein: | 30 g |
| Fat: | 19 g |
| Cholesterol: | 81 mg |
| Sodium: | 376 mg |
| Calcium: | 22 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 | |
| WATER | 4-2/3 lbs | 2 qts 1 cup | |
| CATSUP,TOMATO,CANNED | 2-7/8 lbs | 1 qts 1-3/8 cup | |
| SOY SAUCE | 10-1/8 oz | 1 cup | |
| VINEGAR,DISTILLED | 1 lbs | 2 cup | |
| ONIONS,FRESH,CHOPPED | 1-3/4 lbs | 1 qts 1 cup | 2 lbs |
| PEPPERS,GREEN,FRESH,CHOPPED | 14-1/2 oz | 2-3/4 cup | 1-1/8 lbs |
| CHILI POWDER,DARK,GROUND | 6-1/3 oz | 1-1/2 cup | |
| PAPRIKA,GROUND | 1-1/2 oz | 1/4 cup 2-1/3 tbsp | |
| GARLIC POWDER | 3/8 oz | 1 tbsp | |
| SUGAR,GRANULATED | 7/8 oz | 2 tbsp | |
| MUSTARD,DRY | 3-1/8 oz | 1/2 cup |
| Method: | |
|
1 Lightly spray griddle with non-stick cooking spray. Brown chops 5 minutes on both sides on 375 F. griddle. 2 Place an equal number of chops in each steam table pan. 3 Combine water, catsup, soy sauce, vinegar, onions, peppers, chili powder, paprika, garlic, sugar, and mustard flour; mix thoroughly. Bring to boil; reduce heat; cover; simmer 5 minutes. 4 Pour 2 quarts mixture over chops in each pan. 5 Bake in 375 F. oven for 1-3/4 to 2 hours or until tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. 6 Skim excess fat from sauce; serve sauce over chops. CCP: 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