Pork Chops Charcutire

Portions: 24 Portion size: 6 oz (175 g) chop

2 floz (60 mL) sauce U.S. Metric Ingredients

Procedure

as needed

as needed

Pork chops,

1. Trim excess fat from chops if necessary.

2. Add enough oil to a skillet or sauté pan or to a griddle to make a thin film. Heat over moderate heat.

3. Place the chops in the hot pan or on griddle and cook until browned and about half-done. Turn over and cook until well done and browned on the second side.

112 qt

Charcutière Sauce (p. 175)

Per serving:

Calories, 260; Protein, 28 g; Fat, 13 g (46% cal.); Cholesterol, 90 mg; Carbohydrates, 4 g; Fiber, 0 g; Sodium, 180 mg.

Per serving:

Calories, 260; Protein, 28 g; Fat, 13 g (46% cal.); Cholesterol, 90 mg; Carbohydrates, 4 g; Fiber, 0 g; Sodium, 180 mg.

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4. Place the chops on hot dinner plates for service (or place them in a hotel pan if they must be held).

5. Spoon a ribbon of sauce (2 oz/60 mL) around each plated chop.

Continue reading here: Variations

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