Pork Chop

Quick Reference

Storage	Cook Time	Cook More Time	Hold Time	Fryer Temp	Minimum Internal Cooking Temp	Quality Serving Temp
0°F +/- 10°F	4 minutes	26 minutes	30 minutes	350°F	155°F	150°F - 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

Work Safe

• 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

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

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 t 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