Pork Chops with Creamy Herb Sauce

Recipy Name:
Pork Chop with Creamy Herb Sauce
Recipy Category:
Dinner Entrée
Portion Size:
3 oz. boneless, 5 oz. with bone, 2 T. sauce
Ingredients Notes:
8 boneless pork chops, ½ inch thick Trim all visible fat
1 teaspoon salt
½ teaspoon black pepper
¼ cup oil
½ cup finely, chopped carrots
2 Tablespoons parsley flakes Or ¼ cup finely chopped fresh parsley
¼ cup flour
1 teaspoon thyme
1 teaspoon instant beef bouillon granules
1 cups nonfat milk
¼ cup water
 
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 Remove chops from pan; reserve and keep chops warm
4 In the same large skillet, add oil and stir in flour. Add carrots, parsley, thyme, bouillon, milk and water.
5 Cook and stir till thickened and bubbly.
6 Return chops to pan and heat through.
7 Serve chops with sauce on top.
 
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.