Pork Chop in Fire Roasted Tomato Sauce - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

1 each (220 g/7.8 oz)

Ingredients

	Metric	Imperial
Pork chop, boneless, raw, 85 g/3 oz	25 each (2.125 kg)	25 each (4 lbs 11 oz)
Canola Oil	135 ml	1/2 cup + 2 tsp
Table Salt	5 ml	1 tsp
Black Pepper, ground	5 ml	1 tsp
Garlic Powder	5 ml	1 tsp
Onions, fresh, sliced	150 g	5 oz
Green onions, slice green part only into 1" pieces	75 g	3 oz
Garlic, minced	40 g	1 oz
Diced Tomatoes, Low Sodium, canned	1.2 L	42 oz
Diced Fire Roasted Tomatoes, canned	1.2 L	42 oz
Red Wine Vinegar	125 ml	1/2 cup
Brown Sugar	125 ml	1/2 cup

The day before, thaw pork chops under refrigeration at <40'F/4'C.
Preheat convection oven to 300'F/150'C.
In a large skillet or grill top with high heat, add canola oil. Season pork chops with salt, pepper, and garlic powder. Brown each side of pork chop for ~2 minutes per side. Remove and place in baking pan(s).
Cut the onions into thin rings. Cut the green onions, and just use the greens; slice into 1 inch/2.54 cm pieces. Mince the garlic. In a skillet, add onion rings, green onion pieces, and garlic. Cook until the vegetables are tender-crisp.
Lower the heat to medium and add both types of diced tomatoes. Stir in red wine vinegar and brown sugar. Simmer for a few minutes until warm.
Remove the tomato mixture from the heat. Evenly divide the tomato sauce and pour equally over each pan of browned pork chops. Stir to coat. Cover with foil and bake for ~30 minutes to finish cooking the pork chops. CCP-Cook to an internal temperature of 160'F/71'C held for at least 15 seconds.
Serve 1 pork chop per serving with 2 oz ladle/60 ml of the fire-roasted tomato sauce on top.

Serve with roasted potato wedges or mashed potatoes and steamed broccoli/green vegetable (sides not included in the nutritional information)