Pork chops topped with a creamy chili sauce made with Campbell's® Condensed Cream of Mushroom Soup. Served with sautéed mushrooms and brown rice for an easy to make, mouth-watering dish.
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|Profit Per Meal|
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|vegetable oil||2 1/2 tsp.|
|pork chop||40 oz.||20|
|black pepper||0 5/8 tsp.|
|mushrooms||49 oz.||20 cups|
|water||3 333/1000 cups|
|chili powder||1 oz.||10 tsp.|
|cooked brown rice||69 oz.||10 cups|
|1. Heat the oil in a skillet over medium-high heat. Add the pork and cook for 8 minutes or until well browned on both sides and cooked through.
2. Season the pork with the black pepper. Remove the pork from the skillet, cover and keep warm. Repeat steps until all pork is cooked.
|3. Add the mushrooms to the skillet and cook for 5 minutes or until tender, stirring occasionally. Remove the mushrooms from the skillet, cover and keep warm.|
|4. Reduce the heat to medium. Whisk the soup, water and chili powder in the skillet and cook for 2 to 3 minutes.
CCP- minimum internal temperature of 165°F. for one minute.
CCP- Hold hot (per HACCP) at 140°F. for service or cool quickly (per HACCP) to 40°F. or below.
5. To Serve: Using a #8 scoop, portion 1/2 cup rice onto plate. Top with one pork chop and mushrooms with sauce. Serve with the rice