| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS |
Spicy Italian Pork Chops
Source: U.S. Department of Defence

    Custom Search
    Feedback form






img
MEAT, FISH, AND POULTRY No.L 222 00
SPICY ITALIAN PORK CHOPS
Yield 100
Portion 4 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
471 cal
9g
30 g
35 g
81 mg
605 mg
20 mg
Ingredient
Weight
Measure
Issue
PORK CHOP,BONELESS,5 OZ
31-1/4 lbs
SAUCE,BARBECUE
7-3/4 lbs
3 qts 2 cup
SALAD DRESSING,ITALIAN
7-1/4 lbs
3 qts 2 cup
CHILI POWDER,DARK,GROUND
5-5/8 oz
1-3/8 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1 Place pork chops in 2 roasting pans.
2 Combine barbecue sauce, Italian dressing and chili powder. Mix well.
3 Pour 3-1/2 quarts of barbecue sauce mixture over pork chops in each roasting pan; cover. CCP: Marinate under refrigeration at 41
F. lower for 45 minutes.
4 Drain pork chops. Bring reserved marinade to a boil for one minute.
5 Lightly spray griddle with non-stick cooking spray. Grill pork chops on griddle for 4 minutes on each side.
6 Transfer pork chops to steam table pans. Pour 6-1/2 cups hot barbecue sauce over pork chops in each pan; cover.
7 Using a convection oven, bake 20 to 25 minutes at 325 F. on high fan, open vent. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. 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/spicy_italian_pork_chops.html
Copyright © 1995-2019 ITA all rights reserved.
Open menu Close menu Open Search Close search Open sharebox Close sharebox

Spicy Italian Pork Chops

Yield: 100 Portion: 4 Ounces
Calories: 471 cal
Carbohydrates: 9g
Protein: 30 g
Fat: 35 g
Cholesterol: 81 mg
Sodium: 605 mg
Calcium: 20 mg

Ingredient Weight Measure Issue
PORK CHOP,BONELESS,5 OZ 31-1/4 lbs
SAUCE,BARBECUE 7-3/4 lbs 3 qts 2 cup
SALAD DRESSING,ITALIAN 7-1/4 lbs 3 qts 2 cup
CHILI POWDER,DARK,GROUND 5-5/8 oz 1-3/8 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Place pork chops in 2 roasting pans.
2 Combine barbecue sauce, Italian dressing and chili powder. Mix well.
3 Pour 3-1/2 quarts of barbecue sauce mixture over pork chops in each roasting pan; cover. CCP: Marinate under refrigeration at 41
F. lower for 45 minutes.
4 Drain pork chops. Bring reserved marinade to a boil for one minute.
5 Lightly spray griddle with non-stick cooking spray. Grill pork chops on griddle for 4 minutes on each side.
6 Transfer pork chops to steam table pans. Pour 6-1/2 cups hot barbecue sauce over pork chops in each pan; cover.
7 Using a convection oven, bake 20 to 25 minutes at 325 F. on high fan, open 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.

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

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence