Pork Chops and Rice

Recipy Name:
Pork Chops and Rice
Recipy Category:
Dinner Entrée
Portion Size:
3 oz. boneless, plus 1/2 cup rice
Ingredients Notes:
8 boneless pork chops, ½ inch thick Trim all visible fat
1 teaspoon salt and ¼ teaspoon pepper
2 cans tomato sauce
3 teaspoons oregano
1 medium green pepper Wash, remove seeds and stem, chop
4 cups cooked rice Use white or brown rice
1 medium onion Wash, peel and dice
2 cups fresh mushrooms Wash and slice
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. Cook until internal temperature reaches 145 degrees with a 3- minute rest.
Remove chops and keep warm. Saute’ onions, pepper and mushrooms in same pan.
3 Pre heat the oven to 350 degrees.
4 Spray casserole dish with nonstick cooking spray.
5 In a large bowl, add onions, pepper, and mushroom mixture. Stir in tomato sauce, rice and oregano.
6 Transfer the chops mixture to casserole dish.
7 Arrange the rice, on top of the chops mixture. Bake until the rice mixture is hot and the temperature reaches 165 degrees. Bake 35 to 40 minutes.
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.