Pork Chop with Orange Mustard Sauce

Recipy Name:
Pork Chop with Orange Mustard 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 teaspoon ground ginger
1 cup orange juice Optional: add zest of 1 orange in addition to orange juice
¼ cup honey
1 Tablespoon Dijon mustard
2 teaspoons garlic powder Or use 4 cloves, minced
½ cup lite soy sauce
1 Tablespoon cornstarch
 
Steps: Directions: Critical Control Point / Quality Assurance
1 Season chops with salt and pepper
2 Heat oil in large skillet over medium high heat. Brown chops, 3-4 minutes per side.
3 In a small bowl stir together, ginger, orange juice, soy sauce, honey, mustard, garlic, and cornstarch.
4 Pour sauce over chops and simmer cover for 8 minutes. Cook to 145 degree followed with a 3- minute rest
5 Serve chops and pour sauce over chops.
 
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.