CREOLE PORK CHOPS

Ingredients

Ingredient Weight Measure Issue
PORK CHOP,BONELESS,5 OZ 31-1/4 lbs
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
TOMATOES,CANNED,CRUSHED,INCL LIQUIDS 13-1/4 lbs 1 gal 2 qts
TOMATO PASTE,CANNED 1 lbs 1-3/4 cup
ONIONS,FRESH,CHOPPED 1-5/8 lbs 1 qts 5/8 cup 1-3/4 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1-1/2 lbs 1 qts 1/2 cup 1-7/8 lbs
CELERY,FRESH,CHOPPED 1-1/4 lbs 1 qts 3/4 cup 1-3/4 lbs
FLOUR,WHEAT,GENERAL PURPOSE 8-7/8 oz 2 cup
WORCESTERSHIRE SAUCE 2-1/8 oz 1/4 cup 1/3 tbsp
SUGAR,GRANULATED 1-3/4 oz 1/4 cup 1/3 tbsp
SALT 1 oz 1 tbsp
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
PEPPER,RED,GROUND 1/8 oz 1/3 tsp

Method

1 Lightly spray griddle with non-stick cooking spray. Brown chops on griddle for 5 minutes on each side.
2 Place an equal number of chops in each pan.
3 Combine tomatoes, tomato paste, onions, peppers, celery, flour, Worcestershire sauce, sugar, salt and peppers.
4 Bring to a boil; stir well; reduce heat; cover; simmer 5 minutes or until thickened.
5 Pour about 3 quart sauce over chops in each pan. Cover.
6 Using a convection oven, bake 1-1/4 hours on high fan, closed vent or until tender in 325 F. oven. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
326 cal 9 g 31 g 18 g 81 mg 282 mg 33 mg

Portion

3 Ounces

Yield

100


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