Apple Bacon Topped Pork Chops
- Yield:
- 100 Portions
- Each Portion:
- 1 piece (5-½ oz)
- Pan Size and Number:
- Sheet pans 18 x 26-Inch (10)
- Temperature:
- 325°F (163°C), 300°F (149°C)
- Cook Time:
- 18 - 19 min.
INGREDIENTS
| Item | Measure | Weight | Approx issue |
|---|---|---|---|
|
PORK CHOP, LOIN, BONELESS |
31 lb 4 oz |
32 lb 4 oz |
|
|
BACON, RAW |
5 lb 2 oz |
5 lb 2 oz |
|
|
APPLE, RED, FRESH |
1-½ qt + ½ cup |
1 lb 8 oz |
1 lb 13 oz |
|
ONION, RED, FRESH |
3-½ cup |
15-½ oz |
1 lb 1 oz |
|
BREADCRUMBS, PANKO, PLAIN |
1-¼ qt + ½ cup |
13-¼ oz |
|
|
CRANBERRIES, DRIED |
1-½ cup |
6-¾ oz |
|
|
SALT |
2-½ tsp |
0.50 oz |
|
|
JUICE, APPLE |
3 cup |
1 lb 10 oz |
|
|
EGG, LIQUID, WHOLE |
2-⅓ cup |
1 lb 5 oz |
10 Large Eggs |
|
COOKING SPRAY, NONSTICK |
2 oz |
||
|
SALT |
⅓ cup + 1 tbsp |
4 oz |
|
|
GARLIC, GRANULATED |
¼ cup +3 tbsp |
2-½ oz |
|
|
PEPPER, GROUND, BLACK |
¼ cup + 3 tbsp |
1-½ oz |
|
|
CHILI POWDER |
3 tbsp + ½ tsp |
1 oz |
|
|
ALLSPICE |
3 tbsp + ½ tsp |
0.75 oz |
DIRECTIONS
Thaw CP: Thaw pork chops, bacon and eggs, if frozen, under refrigeration at 41°F (5°C).
- Prepare all fruits and vegetables in accordance with guideline card A-G-31. Core apple and dice ¼ -inch. Dice onion ¼-inch. Finely chop dried cranberries.
- Trim pork chops to ⅛-inch along the edge. Slice through the fat rim in 2 places with slice 2 to 3 inches apart.
- Preheat oven to 325°F (163°C).
- To cook bacon, arrange sliced bacon on two full sheet pans in two horizontal rows across the pan width. Layer bacon slices with edges slightly overlapping each other for 20 to 22 slices per row. Each sheet pan should hold 2-½ lb bacon.
- Using convection oven mode, bake bacon at 325°F (163°C) for 10 to 12 minutes. Working quickly, remove one sheet pan at a time from the oven. Drain excess bacon fat. Use tongs, flip over bacon slices, and gently separate the slices for even cooking.
- Return each pan of bacon to oven and bake for an additional 6 to 8 minutes. The bacon should be crisp and browned. Do not overcook. CCP: Internal temperature must reach 145°F (57°C) or higher for 15 seconds.
- Drain excess fat from bacon. Let bacon cool for 20 minutes and then chop fine at ⅛-inch.
- In a large bowl, prepare pork chop topping by combining bacon, apple, onion, breadcrumbs, dried cranberries, first measure of salt, apple juice and eggs. Stir to combine ingredients. Let rest for 15 minutes, stirring every 5 minutes to ensure liquid is absorbed. Set aside for Step 12.
- Preheat oven to 300°F (149°C).
- Spray each sheet pan with nonstick cooking spray
- Place 15 pork chops on each sheet pan, pat dry. In a small bowl, combine second measure of salt, granulated garlic, black pepper, chili powder and allspice. Evenly season each pork on all sides.
- Using a #30 scoop, portion topping onto each pork chop (2-⅛ oz). Gently press topping to spread it across the surface of each pork chop. Gently press topping to spread across the surface of each pork chop.
- In a convection oven, bake the coated pork chops at 300°F (149°C) on low fan for 18 to 19 minutes. CCP: Internal temperature must reach 145°F (63°C) for 15 seconds. Do not overcook, the center of the pork will be light pink.
- Serve immediately or CP: Hold for hot service at 135°F (57°F).
RECIPE NOTES
- This recipe was developed using a Rationale Combi Oven set to convection mode. If using other models of combi oven or a convection oven, cook times may vary (Using an older convection oven, you may need to add a few minutes to the cook time to achieve the desired end state for the recipe).
- In Step 2, trimming the pork fat edge is important since the fat will not become crispy given the gentle baking method to keep pork juicy. Slicing the fat rim ensures the pork chops remain flat during cooking. Overcooked pork will be tough and dry.
- In Step 8, the cooked and chopped bacon yields 1-½ qt (1 lb 6 oz). The bacon can made ahead. When ready to make the topping, warm the bacon to room temperature by placing it in a microwave safe container, cook on high for 1 minute, stir, and cook an additional minute. Alternately, spread the cooked bacon on a sheet pan, and allow it to reach room temperature for 30 minutes.
- This recipe contains the following allergens based on the specific ingredients AFRS used in development of the recipe: Egg and Wheat. As ingredients vary from brand to brand, check all ingredient labels for additional or hidden allergens that may be present in the products. AFRS cannot be held responsible for the accuracy of allergen labeling in dining facilities due to variability of ingredients from one brand of product to another.
- *Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.
NUTRITION FACTS
| Calories 235 |
| Carbohydrates 6 g |
| Sugars 3 g |
| Protein 26 g |
| Fat 11 g |
| Saturated Fat 4.1 g |
| Sodium 552 mg |
| Calcium 17 g |
| Fiber 0.8 g |
