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