Pork Chop with Curry Mango Sauce

Recipy Name:
Pork Chop with Curry Mango 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 Tablespoon curry
1 teaspoon onion powder
6 green onions, sliced
½ cup raisins
1 cup low salt chicken broth
1 Tablespoon cornstarch
1 cup mango, diced Use fresh or frozen
¼ cup flaked coconut
 
Steps: Directions: Critical Control Point / Quality Assurance
1 Season chops with curry powder, salt and pepper.
2 Heat oil in large skillet over medium high heat. Brown chops, 7-8 minutes per side. Cook until internal temperature reaches 145 degrees with a 3- minute rest.
3 Remove chops from pan; reserve and keep chops warm
4 In a small bowl combine, cornstarch well with chicken broth.
5 Add raisins and chicken broth into skillet.
6 Cook and stir until slightly thickened.
7 Return chops to pan and heat through.
8 Add green onions and stir.
9 Serve chops with sauce on top. Garnish with mango and coconut.
 
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.