Sysco Culinary Corner_Pork Chops_EN

Healthcare & Senior Living Culinary Corner WITH CHEF FRANK MERRILL PRODUCT

Pork Chop 4 oz BNLS FZ

SUPC

8524407

A cost-effective protein ideal for high-volume healthcare foodservice, offering menu variety without compromising budget.

A true culinary blank canvas—easy to prepare, flavour, and plate.

Labour-Saving: Vacuum-sealed in bulk to reduce prep time and labour.

Lean & Versatile: Naturally lean and suitable for a variety of menus.

Mild Flavour: A mild, slightly sweet flavour that pairs well with herbs, spices, marinades, and sauces.

Culinary Flexibility: Works well with grilling, braising, breading, roasting, and global flavour profiles.

Cooking Methods Pork Chops can handle most cooking methods.

Braised: slow-cooked for tender textures. Must cook to an internal temp of 205°F and hold in braising liquid. Liquid can also be used to build a finishing sauce.

Grilled: Pat dry then season with desired seasoning.

Grill following the cross-hatch method to an internal temp of 135°F to allow resting to 145°F. Seared: Pat dry then season with desired seasoning.

Sear making sure the first side is the plate presentation side. Cook to an internal temp of 135°F to allow resting to 145°F.

Retaining Moisture Brine or dry-brine: Salt ahead of time to improve flavour and moisture retention. Pat dry before searing - creates better browning and crust.

Sear hot, finish gently: High heat for colour, then finish in the oven at moderate temperature.

Cook to temperature: Remove around 135°F–140°F and allow carryover cooking.

Baste for flavour: Finish with butter, garlic, and herbs.

Rest before slicing: 5–10 minutes allows juices to redistribute.

For holding: Keep covered with a small amount of warm jus or stock to avoid overheating.

PRODUCT Pork Chop 4 oz BNLS FZ

SUPC

8524407

Key Technique - BREADING Keeps Pork Chops Tender & Juicy

1. PREP Pat pork chops dry. Season both sides with salt, pepper, and desired dry seasonings. Set aside while preparing the breading station.

2. FLOUR Dredge each pork chop in flour. Coat both sides evenly. Shake off excess flour.

3. EGG WASH Dip each chop into the egg wash. Coat both sides completely. Allow excess egg wash to drip off.

4. BREADCRUMBS Press pork chop firmly into breadcrumbs. Coat both sides and the edges. Press gently to help the breading adhere. Place on a rack and allow coating to set for 5–10 minutes.

5. COOK Cook until the internal temperature reaches 145°F (63°C). Allow pork chops to rest before serving.

Enhancing Presentation Slice the pork into 3–5 pieces and fan it slightly to showcase a juicy interior.

Spoon sauces underneath or beside the meat rather than covering the crust. Build height by resting the chop against mashed potatoes or a purée.

Use contrasting colours, such as carrot purée, bright green vegetables, and deep brown jus.

Finish with fresh herbs, crispy shallots, toasted nuts, or a small garnish for texture.

PRODUCT Pork Chop 4 oz BNLS FZ

SUPC

8524407

Breaded Pork Chop with sauce moutarde INGREDIENTS

Yield: 50

• 50 boneless pork chops (4 oz each)

• 4 cups flour (for dredging)

Serving: 4 oz

• 25 eggs, beaten • 12 cups breadcrumbs (panko or regular) • 2–3 L oil (for pan frying, depending on method) • 500 ml butter • 1 L chicken stock or veg broth

• ½ L cream • 750-1 L Dijon mustard

PREPARATION 1. Season pork chops with salt and pepper.

2. Set up breading station (flour → egg wash → breadcrumbs). Coat each pork chop evenly and press breadcrumbs firmly.

3. Pan-fry until golden brown, then finish in the oven. Cook to an internal temperature of 145°F (63°C). Rest before service.

4. Melt butter in a large saucepan.

5. Add stock and reduce slightly.

6. Add cream and Dijon mustard. Simmer until sauce lightly coats the back of a spoon. Adjust seasoning.

Featured Product Pork Chop 4 oz BNLS FZ SUPC: 8524407