Mexicali Pork Chops

Recipy Name:
Pork Chop with Mexicali Sauce
Recipy Category:
Dinner Entrée
Portion Size:
3 oz. boneless, 5 oz. with bone, 1 cup mixture
Ingredients Notes:
8 boneless pork chops, ½ inch thick Trim all visible fat
2 T. oil
3 (14 oz.) cans stewed tomatoes, diced
1 (16oz.) bag frozen whole kernal corn
1 (16 oz.) can kidney beans, drained
1 cup long grain rice
2 (8 ounce) diced green chili peppers drained Or 2 teaspoon chili powder
½ teaspoon salt
 
Steps: Directions: Critical Control Point / Quality Assurance
1 In a large skillet brown chops in oil about 5 minutes on each side. Remove from skillet. Drain fat Cook until internal temperature reaches 145 degrees with a 3- minute rest.
2 In same skillet, combine tomatoes, corn, kidney beans, rice, chili peppers or chili powder, and salt.
3 Bring to boil. Simmer for 30-40 minutes until rice is tender.
 
Notes:
Time Temperature Sensitive food. Food safety Standards: hold food for service at an internal temperature above 140 degrees F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41 degrees F. Follow proper cooling procedures. Reheat leftover product quickly (within 2 hours) to 165 degrees F for 15 seconds.