Pork Chops and Stuffing

Recipy Name:
Pork Chop and Stuffing
Recipy Category:
Dinner Entrée
Portion Size:
3 oz. boneless, plus 1/2 croutons (stuffing)
Ingredients Notes:
8 boneless pork chops, ½ inch thick Trim all visible fat
1 teaspoon salt and ¼ teaspoon pepper
1 teaspoon poultry seasoning
2 can (10 ¾ oz.) condensed cream of mushroom soup Use low fat variety
½ cup non fat milk
½ cup water
5 cups seasoned croutons
¼ cup onion Wash, peel and dice
¼ cup celery Wash, trim and dice
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.
3 Pre heat the oven to 350 degrees.
4 Spray casserole dish with nonstick cooking spray.
5 In a large bowl, combine the poultry seasoning, soup, milk, water, onion, celery and stir in croutons
6 Transfer the chops mixture to casserole dish.
7 Arrange the croutons, on top of the chops mixture. Bake until the potatoes mixture is hot and the chops are cooked to 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.