Mushroom and Pepper Stewed Pork Chop - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

221 g / 7.7 oz

Ingredients

	Metric	Imperial
Maple Leaf Prime Portions Boneless Pork Chops	2.25 Kg	5 Lbs
Mushrooms, canned, drained	1 L	4.2 cups
Peppers, Bell, frozen, diced	500 mL	2.1 cups
Cream of Mushroom Soup, condensed version	2 L	8.4 cups
Chicken Broth	250 mL	1.1 cups
Black Pepper, ground	10 mL	2 tsp
Thyme, dried	30 mL	2 Tbsp
Canola Oil	30 mL	2 Tbsp

Preheat convection or Combi oven to 275 F. Ensure that the pork chops are fully defrosted. The seasonings stick to the meat and will cook more evenly.
In a large pot (with a heavy bottom) over medium heat, saute the mushrooms and bell peppers with 2 Tbsp (30 ml) canola oil. Saute for 5-8 minutes, until the moisture has mostly evaporated, stir occasionally. Set aside.
In a deep roasting pan, add the pork chops, cooked mushrooms and peppers, cream soup, broth, pepper and thyme. Cover tightly with foil.
Braise in the preheated oven at 275 F for 40-50 minutes, depending on the heat of the oven. Bake until the internal temperature of the pork chops reach 165 F (74 C). Serve hot.

Serve with sauce from the dish on top of the pork. Sides - add mashed potatoes and steamed broccoli (sides not included in nutritional analysis).