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Sweet and Sour Pork Chops
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 079 00
SWEET AND SOUR PORK CHOPS
Yield 100
Portion 3 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
355 cal
18 g
29 g
18 g
81 mg
126 mg
12 mg
Ingredient
Weight
Measure
Issue
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS
6-5/8 lbs
3 qts
VINEGAR,DISTILLED
1-2/3 lbs
3-1/4 cup
SOY SAUCE
5-1/8 oz
1/2 cup
RESERVED LIQUID
4-1/8 lbs
2 qts
SUGAR,GRANULATED
2-1/4 lbs
1 qts 1 cup
GINGER,GROUND
1/4 oz
1 tbsp
PEPPERS,GREEN,FRESH,JULIENNE
1-1/4 lbs
3-3/4 cup
1-1/2 lbs
CORNSTARCH
7-7/8 oz
1-3/4 cup
WATER
1-5/8 lbs
3 cup
PORK CHOP,BONELESS,5 OZ
31-1/4 lbs
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
Method
1 Drain pineapple; reserve juice for Step 2; reserve pineapple for use in Step 3.
2 Combine vinegar, soy sauce, reserved pineapple juice and water, sugar and ginger. Bring to a boil; reduce heat; simmer 5 minutes.
3 Add pineapple and peppers to sauce. Bring to a boil; reduce heat; simmer 5 minutes or until peppers are almost tender, stirring
constantly.
4 Dissolve cornstarch in water; stir until smooth. Add to sauce, stirring constantly. Cook until thick and clear. Keep hot for Step 6.
5 Brown chops 11 minutes on each side on 375 F. griddle. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 CCP: Hold for service at 140 F. or higher. Serve with 1/4 cup sauce.



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Sweet and Sour Pork Chops

Yield: 100 Portion: 3 Ounces
Calories: 355 cal
Carbohydrates: 18 g
Protein: 29 g
Fat: 18 g
Cholesterol: 81 mg
Sodium: 126 mg
Calcium: 12 mg

Ingredient Weight Measure Issue
PINEAPPLE,CANNED,CHUNKS,JUICE PACK,INCL LIQUIDS 6-5/8 lbs 3 qts
VINEGAR,DISTILLED 1-2/3 lbs 3-1/4 cup
SOY SAUCE 5-1/8 oz 1/2 cup
RESERVED LIQUID 4-1/8 lbs 2 qts
SUGAR,GRANULATED 2-1/4 lbs 1 qts 1 cup
GINGER,GROUND 1/4 oz 1 tbsp
PEPPERS,GREEN,FRESH,JULIENNE 1-1/4 lbs 3-3/4 cup 1-1/2 lbs
CORNSTARCH 7-7/8 oz 1-3/4 cup
WATER 1-5/8 lbs 3 cup
PORK CHOP,BONELESS,5 OZ 31-1/4 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Drain pineapple; reserve juice for Step 2; reserve pineapple for use in Step 3.
2 Combine vinegar, soy sauce, reserved pineapple juice and water, sugar and ginger. Bring to a boil; reduce heat; simmer 5 minutes.
3 Add pineapple and peppers to sauce. Bring to a boil; reduce heat; simmer 5 minutes or until peppers are almost tender, stirring
constantly.
4 Dissolve cornstarch in water; stir until smooth. Add to sauce, stirring constantly. Cook until thick and clear. Keep hot for Step 6.
5 Brown chops 11 minutes on each side on 375 F. griddle. CCP: Internal temperature must reach 145 F. or higher for 15 seconds.
6 CCP: Hold for service at 140 F. or higher. Serve with 1/4 cup sauce.

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/sweet_and_sour_pork_chops.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence