Pork Chop with Ratatouille

Recipy Name:
Pork Chop with Ratatouille
Recipy Category:
Dinner Entrée
Portion Size:
3 oz. boneless, ½ cup Ratatouille
Ingredients Notes:
8 boneless pork chops, ½ inch thick Trim all visible fat
1 teaspoon salt
½ teaspoon black pepper
¼ cup oil
1 medium eggplant, peeled and cubed
8 roma tomatoes, chopped
1 large onion chopped
1 bell pepper, diced
2 T. Olive oil
2 teaspoons basil
1 teaspoon garlic powder Or 2 cloves minced
1 teaspoon salt
½ teaspoon black pepper.
 
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, 7-8 minutes per side. Keep warm. Cook until internal temperature reaches 145 degrees with a 3- minute rest.
3 In a large bowl combine, eggplant, tomatoes, onion, bell peppers, 2 T. olive oil, basil, garlic, 1 t. salt and ½ t. black pepper. Toss to coat.
4 Pre oven to 350 degrees.
5 In large casserole dish, add vegetable mixture and bake uncovered for 40 minutes, stirring occasionally. Remove from oven.
6 Arrange chops on top of vegetable mixture and uncovered for 20 minutes until internal temperature reads 160 degrees.
7 Serve chop with vegetable ratatouille.
 
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.