PORK CHOPS MEXICANA

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
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.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
319 cal 7 g 30 g 19 g 81 mg 376 mg 22 mg

Portion

5 Ounces

Yield

100


( categories: )