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..
 
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.