Pork Chops

QUICK REFERENCE

• Storage: 0°F +/- 10°F
• Cook Time: 4 Minutes
• Cook More Time: 26 Minutes
• Hold Time: 30 Minutes
• Fryer Temp: 350°F
• Minimum internal Cooking Temp: 155°F
• Quality Serving Temp: 150°F to 160°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
• Biscuit splitter
• MPHC pan
• Slotted lid for MPHC
• Sharpie

WORKSAFE

• Always wear Food Mitt gloves when handling raw pork chops.

SAFETY AND SANITATION

• Wash hands before and after handling raw meat.
• Minimum hold temperature for all cooked foods is 135°F.
• Minimum cooking temperature for pork chops is 155°F for 17 seconds.
• Wash, rinse, and sanitize all utensils and surfaces every 4 hours.
• If leaving workstation or changing tasks, wash hands and change gloves.
• Always wear Food-Mitt gloves when handling raw pork chop patties.

PREPARING

• 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.
• Always store the fryer baskets on the fryer bracket when not in use.

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.
• 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.

SERVING

Pork Chop Biscuit

• Always handle cooked pork chops with red tongs.
• Pull the biscuit wrap that has the word “Special” in the center.
• Split biscuit in half using a biscuit splitter.
• Using red tongs, place one pork chop on the heel of the split biscuit.
• Place the crown of the biscuit on top of the pork chop.
• Wrap the biscuit using the corner-to-corner sandwich wrapping procedures.
• Mark “PC” on the wrap using a sharpie marker.

Side Order

• Dine In – Place 1 pork chop on a lined 3 lb. food tray.
• Dine 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.

Side Meat Choice on Deluxe Breakfast

• Dine In – Place 1 pork chop to the side of the scrambled eggs in the large section of the 3- compartment plate.
• Place on the serving tray with a knife and a fork.
• Dine Out – Place 1 pork chop to the side of the scrambled eggs in the large section of the 3-compartment container.
• Cover with a deli liner.
• Place napkins, a fork, and a knife on top of the deli liner.
• Place the 3-compartment container in a plastic carryout bag.