Source: U.S. Department of Defence
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Tropical Baked Pork Chops
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 194 00
TROPICAL BAKED PORK CHOPS
Yield 100
Portion 3 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
374 cal
13 g
40 g
17 g
99 mg
172 mg
25 mg
Ingredient
Weight
Measure
Issue
FRUIT COCKTAIL,CANNED,JUICE PACK,INCL LIQUIDS
4 lbs
1 qts 3-5/8 cup
RESERVED LIQUID
2-1/2 lbs
1 qts 7/8 cup
JUICE,PINEAPPLE,CANNED,UNSWEETENED
3-7/8 lbs
1 qts 3-1/8 cup
JUICE,LIME
2 lbs
1 qts
ONIONS,FRESH,CHOPPED
3 lbs
2 qts 1/2 cup
3-1/3 lbs
10-1/4 oz
2 cup
SUGAR,BROWN,PACKED
GARLIC POWDER
1-5/8 oz
1/4 cup 1-2/3 tbsp
SALT
7/8 oz
1 tbsp
7/8 oz
1/4 cup 2/3 tbsp
GINGER,GROUND
ALLSPICE,GROUND
1/4 oz
1 tbsp
1/4 oz
3/8 tsp
CINNAMON,GROUND
NUTMEG,GROUND
1/8 oz
1/3 tsp
PEPPER,RED,GROUND
1/8 oz
1/4 tsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
PORK,LOIN CHOPS,5 OZ
31-1/4 lbs
7-7/8 oz
1-3/4 cup
CORNSTARCH
JUICE,PINEAPPLE,CANNED,UNSWEETENED
11 oz
1-1/4 cup
CILANTRO,DRY
1/8 oz
2-2/3 tbsp
ONIONS,GREEN,FRESH,SLICED
14-3/8 oz
1 qts 1/8 cup
1 lbs
LIMES,FRESH
12-1/2 oz
Method
1 Drain fruit; reserve juice for use in Step 2. Coarsely chop fruit.
2 Combine reserved juice with pineapple juice to make 3 quarts. Add lime juice, onions, brown sugar, garlic powder, salt, ginger,
allspice, cinnamon, nutmeg, and red pepper. Stir well to blend.
3 Lightly spray griddle with non-stick cooking spray. Grill pork chops 5 minutes on each side or until browned.
4 Shingle 50 chops in each steam table pan.
5 Pour 3 qts juice mixture over chops in each pan; cover.
6 Using a convection oven, bake at 325 F. for 50 minutes on high fan, closed vent or until tender. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds. Remove chops to serving pans. CCP: Hold at 140 F. or higher for use in Step 9.
7 Dissolve cornstarch in pineapple juice.
8 Pour drippings from pork chops into steam-jacketed kettle or stock pot. Skim off fat. Bring to boil; slowly add cornstarch mixture,
stirring constantly. Bring to a boil; cook 5 minutes or until slightly thickened and clear. Add tropical fruit and cilantro; simmer 1
minute.
9 Pour 8 cups sauce over chops in each pan.
10 Cut lime slices in half. Serve each chop with 1/3 cup sauce, 2 teaspoons sliced green onions and 1/2 slice of lime. CCP: Hold at
140 F. or higher for service.
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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/tropical_baked_pork_chops.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 3 Ounces |
| Calories: | 374 cal |
| Carbohydrates: | 13 g |
| Protein: | 40 g |
| Fat: | 17 g |
| Cholesterol: | 99 mg |
| Sodium: | 172 mg |
| Calcium: | 25 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| FRUIT COCKTAIL,CANNED,JUICE PACK,INCL LIQUIDS | 4 lbs | 1 qts 3-5/8 cup | |
| RESERVED LIQUID | 2-1/2 lbs | 1 qts 7/8 cup | |
| JUICE,PINEAPPLE,CANNED,UNSWEETENED | 3-7/8 lbs | 1 qts 3-1/8 cup | |
| JUICE,LIME | 2 lbs | 1 qts | |
| ONIONS,FRESH,CHOPPED | 3 lbs | 2 qts 1/2 cup | 3-1/3 lbs |
| SUGAR,BROWN,PACKED | 10-1/4 oz | 2 cup | |
| GARLIC POWDER | 1-5/8 oz | 1/4 cup 1-2/3 tbsp | |
| SALT | 7/8 oz | 1 tbsp | |
| GINGER,GROUND | 7/8 oz | 1/4 cup 2/3 tbsp | |
| ALLSPICE,GROUND | 1/4 oz | 1 tbsp | |
| CINNAMON,GROUND | 1/4 oz | 3/8 tsp | |
| NUTMEG,GROUND | 1/8 oz | 1/3 tsp | |
| PEPPER,RED,GROUND | 1/8 oz | 1/4 tsp | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| PORK,LOIN CHOPS,5 OZ | 31-1/4 lbs | ||
| CORNSTARCH | 7-7/8 oz | 1-3/4 cup | |
| JUICE,PINEAPPLE,CANNED,UNSWEETENED | 11 oz | 1-1/4 cup | |
| CILANTRO,DRY | 1/8 oz | 2-2/3 tbsp | |
| ONIONS,GREEN,FRESH,SLICED | 14-3/8 oz | 1 qts 1/8 cup | 1 lbs |
| LIMES,FRESH | 12-1/2 oz |
| Method: | |
|
1 Drain fruit; reserve juice for use in Step 2. Coarsely chop fruit. 2 Combine reserved juice with pineapple juice to make 3 quarts. Add lime juice, onions, brown sugar, garlic powder, salt, ginger, allspice, cinnamon, nutmeg, and red pepper. Stir well to blend. 3 Lightly spray griddle with non-stick cooking spray. Grill pork chops 5 minutes on each side or until browned. 4 Shingle 50 chops in each steam table pan. 5 Pour 3 qts juice mixture over chops in each pan; cover. 6 Using a convection oven, bake at 325 F. for 50 minutes on high fan, closed vent or until tender. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Remove chops to serving pans. CCP: Hold at 140 F. or higher for use in Step 9. 7 Dissolve cornstarch in pineapple juice. 8 Pour drippings from pork chops into steam-jacketed kettle or stock pot. Skim off fat. Bring to boil; slowly add cornstarch mixture, stirring constantly. Bring to a boil; cook 5 minutes or until slightly thickened and clear. Add tropical fruit and cilantro; simmer 1 minute. 9 Pour 8 cups sauce over chops in each pan. 10 Cut lime slices in half. Serve each chop with 1/3 cup sauce, 2 teaspoons sliced green onions and 1/2 slice of lime. CCP: Hold at 140 F. or higher for service. |
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