Pork Chop with Celery Sauce - ICAP

30 min

Prep Time

2 hr

Cook Time

2 hr 30 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

8

lb

Pork chop, raw, boneless, lean

2

tsp

Black pepper, ground

2

tbsp

Onion powder

2

tbsp

Garlic powder

50

oz

Soup, cream of celery, canned, low sodium

2

cup

Milk, skim, with vitamins A & D

2

tbsp

Parsley, dried

1/2

gal

Gravy, golden pork, canned, low sodium

Nutrition Info

233.00 g / 8.32 oz per serving.

Recipe Label

Instructions

Day Prior to Service:
1. Prepare pork gravy according to package directions - set aside.
2. Mix pepper, garlic powder, & onion powder - set aside.
3. Cut pork loin into 32 4 oz pieces.
4. Brown pork in a hot frying pan with oil or on hot fat grill - broth both sides & remove.
5. Place browned meat in 4 inch steamtable pan.
6. Sprinkle seasoning mixture on top of pork.
7. Mix cream of celery soup, milk, & gravy together - pour over pork.
8. Sprinkle with parsley & refrigerate overnight.
Day of Service:
1. Preheat oven to 350°F.
2. Cover each pan with Saran wrap & foil.
3. Bake for 2 hours.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 155 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.