Cooking Temp: Str. 400˚F or Conv. 350˚F
Internal Temp: Min 150˚F Max 150˚F
Serving Temp: Betw.140˚F and 160˚F
Holding Time:0 Hrs 0 Mins
Serving Portion Weight: 283.495 Grams
Do not fill fryer basket more than 1/3 full.
Preheat flat-top griddle to 350ºF.
Preheat conv oven to 350ºF or std oven to 400ºF.
Reserve 1/2 glaze.
On griddle or in saute pan over medium-high heat, heat oil.
Add chops. Sear until browned, 1-2 minutes on each side.
Dip each chop in glaze.
On rack(s) in full sheet pan(s), place chops in single layer.
Bake until internal temperature reaches 150ºF, 12-15 minutes.
In saute pan over medium-high, heat sauce. Add vegetables. Saute until tender-crisp, 2-3 minutes.
For one serving:
On serving plate, layer the following:
4-oz spoodle pasta (3/4 ozw)
4-oz spoodle vegetables (2 1/4 ozw)
2 pork chops (8 ozw)
Garnish with the following:
3/4 tsp scallions
1/8 tsp sesame seeds
Drizzle plate with 1-oz ladle remaining glaze (1 ozw).