Pork Chop with Apricot Ginger Teriyaki Sauce

Recipy Name:
Pork Chop with Apricot Ginger Teriyaki Sauce
Recipy Category:
Dinner Entrée
Portion Size:
3 oz. boneless, 5 oz. with bone
Ingredients Notes:
8 boneless pork chops, ½ inch thick Trim all visible fat
1 teaspoon salt
½ teaspoon black pepper
¼ cup oil
1 cup apricot fruit preserves Use reduced sugar
½ cup lite soy sauce
2 teaspoons ginger
½ teaspoon garlic powder Or used 2 cloves, minced
3 Tablespoons honey
¼ cup chopped green onions (optional)
 
Steps: Directions: Critical Control Point / Quality Assurance
1 In a large nonstick skillet, heat oil over medium high heat.
2 Brown chops and season with salt and pepper.
3 Cook chops on both sides, turning only for about 8-9 minutes total Cook to 145 degree followed with a 3- minute rest.
4 In a small bowl combine apricot preserves, soy sauce, ginger, garlic powder, honey and sesame seeds.
5 Whisk thoroughly
6 Pour sauce over chops and heat. Cook to 145 degree followed with a 3 minute rest.
7 Serve chops and pour sauce over chops. Top with green onions.
 
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.