Pork Chop with Mexican Marinate

Recipy Name:
Pork Chop with Mexican Marinate
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
8 ounces canned green chilies, chopped
1 Tablespoon dried oregano
2 teaspoons garlic powder Or use 4 cloves, minced
1 Tablespoon cumin
Dash of cayenne pepper
1 cup cider vinegar
Steps: Directions: Critical Control Point / Quality Assurance
1 In a blender combine, chilies, oregano, cumin, cayenne pepper and puree until smooth
2 Marinate chops in mixture in refrigerator for 4-24 hours. Discard marinate.
3 Brown chops and season with salt and pepper.
4 Cook chops on both sides, turning only for about 8-9 minutes total Cook to 145 degree followed with a 3- minute rest
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.