Pork Chops with Coriander

Recipy Name:
Pork Chop with Coriander
Recipy Category:
Dinner Entrée
Portion Size:
3 oz. boneless, 5 oz. with bone
Ingredients Notes:
8 boneless pork chops, ½ inch thick Trim all visible fat
1 teaspoon salt
½ teaspoon black pepper
¼ cup oil
1 Tablespoon coriander seeds, crushed
3 Tablespoons brown sugar
1/2 cup lite soy sauce
1 cup low salt chicken broth
1 1/2 Tablespoon cornstarch
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 In a small bowl combine, coriander, brown sugar, soy sauce, chicken broth and cornstarch
4 Cook and stir until slightly thickened.
5 Serve chops with sauce on top.
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