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.
 
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.