Pork Chops with Sweet Chili Rub

Recipy Name:
Pork Chop with Chili Rub and Topped with Pineapple Salsa
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 teaspoon garlic powder
1 teaspoon onion powder
2 Tablespoons chili powder
¼ cup brown sugar
1 large can crushed pineapple, drained
¼ cup minced red onion
1 Tablespoon lime juice Add zest of 1 fresh lime too. (optional)
¼ teaspoon salt
Dash of cayenne pepper
Steps: Directions: Critical Control Point / Quality Assurance
1 In a small bowl stir together, salt, black pepper, garlic powder, onion powder, chili powder and brown sugar
2 Dredge chops in mixture Discard unused mixture
3 Heat oil in large skillet over medium high heat. Brown chops, 3-4 minutes per side. Cook until internal temperature reaches 145 degrees with a 3- minute rest.
4 In a small bowl combine, pineapple, red onion, lime juice, salt and cayenne pepper
5 Serve chops with 2 T. pineapple salsa 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.