Featured Maple Leaf Product: Boneless Pork Chop, raw, 3.5 oz (#57542)
Baked Lemon, Soy & Ginger Pork Chop
Recipe Information
Yield
25 Servings
Portion Size
1 each (124 g/4.4 oz)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Pork Chop, bnls, raw, 3.5 oz | 25 each (2.5 kg) | 25 each (5 lbs 8 oz) |
| Soy Sauce, reduced sodium | 375 ml | 1 1/2 cups |
| Worcestershire Sauce | 50 ml | 3 Tbsp + 1 tsp |
| Ginger Root, fresh, minced | 30 g | 1.1 oz |
| Lemon Juice | 90 ml | 1/3 cup + 2 tsp |
| Black Pepper, ground | 5 ml | 1 tsp |
| Canola Oil | 20 ml | 4 tsp |
Method
- The day before, thaw the boneless pork chops under refrigeration <40'F/4'C.
- Preheat the convection oven to 350'F/177'C.
- In a 2" deep insert pan, combine the soy sauce, Worcestershire sauce, ginger root, lemon juice, pepper and oil. Add pork chops and turn to coat evenly. Cover and refrigerate for at least 1 hour. CCP-Hold at <40'F/4'C.
- Place marinated pork chops in roast pan and bake in preheated oven for 35-40 minutes, basting meat often with marinade. CCP-Cook to internal temperature of 160'F/71'C held for at least 15 seconds.
- Serve 1 each per serving; may garnish with fresh, chopped green onions.
Suggested Accompaniments
Garnish with fresh, chopped green onions. Serve with steamed mixed vegetables and rice (sides not included in nutritional information).
Nutritional Information
per 1 each (124 g/4.4 oz)
| Nutrient | Quantity |
|---|---|
| Calories | 137 kcal |
| Protein | 20 g |
| Carbohydrates | 3 g |
| Total Fat | 6 g |
| Trans Fats | 0.06 g |
| Saturated Fat | 2.5 g |
| Total Sugars | 1 g |
| Total Dietary Fiber | 0 g |
| Calcium | 30 mg |
| Potassium | 400 mg |
| Sodium | 1093 mg |
| Iron | 0.75 mg |
| Vitamin A | 1.03 RE |
| Vitamin C | 0.98 mg |
| Calories from Protein | 55 % |