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Pork Chops

UpdatedSeptember 22, 2025

Quick Reference

ProductReceivingStorageQuality ServingHold Time
Pork Chop0°F +/- 10°FFreezer150°F to 160°F30 minutes
BunsDryDry120°FToasted to order
BaconFreezerCooler 4 hours- Room Temp
Shredded LettuceCoolerCooler34°F – 41°FEnd of day (make table)
TomatoesCoolerCooler34°F – 41°FEnd of day
American CheeseCoolerCooler34°F – 41°F 
MayonnaiseDryCooler- Once Opened34°F – 41°F 

QA Standard: Free of ice crystals in a frozen state. Breading should be a deep golden brown with no doughy spots when cooked.

Tools Needed

  • Fillet basket
  • Red tongs
  • 1/6 size 4 deep pan
  • MPHC pan
  • Slotted lid for MPHC
  • Sharpie
  • Teaspoon
  • 1-ounce ladle

Worksafe

  • Always wear Food-Mitt gloves when handling raw pork chop patties

Cooking

  • Using two Food-Mitt Gloves, take the number of pork chops to be cooked from the freezer. Place no more than 7 pork chops in a fillet basket to prevent them from sticking together.
  • Remove the Food-Mitt gloves by shaking them off your hands into a garbage can. Ensure you do not touch the gloves.
  • Gently lower the basket into the 350°F fryer
  • Press the 4-minute timer
  • When the timer sounds, raise the fillet basket out of the shortening and allow the pork chops to drain for 5 seconds

Holding

  • Pork chops may be held in the MPHC for 30 minutes
  • Bring the appropriate warming pan to the fryer and shingle the pork chops along the bottom of the pan
  • Always store the fryer baskets on the fryer bracket when not in use
  • Transfer the pan to the product holding cabinet
  • Use a slotted lid for pork chops
  • Ensure that the pan passes under the “bump” on the lid to lock the heat in
  • Press the timer button that corresponds with the pan
  • Any pork chops remaining after the holding time has expired must be discarded into the waste container

Preparing Pork Chop Bacon Sandwiches

  • Pork Chop Bacon Sandwiches are prepared to order
  • Always wear single use gloves when preparing burgers
  • When a sandwich is ordered, place a bun heel and crown cut side up on the bun toaster chain
  • Pull down the foil wrap with the word “Special” facing away from you
  • Using red tongs, place one pork chop on the heel
  • Place 4 half-slices of bacon (crisscross) on top of pork chop
  •  Bring the crown down from the toaster
  • Apply 1 oz. mayonnaise using condiment spatula with a down and across motion
  •  Portion ½ oz. shredded lettuce on sandwich
  • Place 1 tomato slice on sandwich
  • Place dressed crown on top of meat
  • Wrap the Pork Chop Bacon Sandwich in foil wrap following the “Square” wrapping procedures
  • Use a sharpie marker to mark the sandwich “PC”

Preparing Double Pork Chop Bacon Sandwiches

  • Double Pork Chop Bacon Sandwiches are prepared to order
  • Always wear single use gloves when preparing burgers
  • When a sandwich is ordered, place a bun heel and crown cut side up on the bun toaster chain
  • Pull down the foil wrap with the word “Special” facing away from you
  • Using red tongs, place two pork chop on the heel
  • Place 4 half-slices of bacon (crisscross) on top of pork chop
  •  Bring the crown down from the toaster
  • Apply 1 oz. mayonnaise using condiment spatula with a down and across motion
  •  Portion ½ oz. shredded lettuce on sandwich
  • Place 1 tomato slice on sandwich
  • Place dressed crown on top of meat
  • Wrap the Pork Chop Bacon Sandwich in foil wrap following the “Square” wrapping procedures
  • Use a sharpie marker to mark the sandwich “DPC”

Preparing Pork Chop Dinners

  • Using red tongs, place two pork chops, overlapping, in the large section of a 3-compartment plate or clamshell container.
  • Use a 1 -ounce ladle to portion 2 ounces of white pepper gravy over the pork chops. (See White Pepper Gravy section for detailed procedures on preparing White Pepper Gravy.)
  • Portion the customer’s 2 side item choices in the small compartments of a 3-compartment plate or hinged container.
  • Eat In – Place a biscuit to the side of the pork chops on the three -compartment plate.
  • Place on service tray with a fork and knife.
  • Take Out – Serve in a 3-compartment clamshell container. Place deli liner over food. Place the biscuit, fork, knife, and napkins on top of deli liner. Close the lid and place in a plastic carry out bag.

Side Order

  • Eat In – Place 1 pork chop on a lined 3 lb. food tray.
  • Take Out – Place 1 pork chop on a lined 3 lb. food tray and place in a 6 lb. bag with the logo facing up.
  • Serve with a knife and a fork.

Close

  • Serve all customers
  • Wash, rinse & sanitize warming pan, slotted lid, and red tongs. Allow to air dry.
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