PORK WITH ROASTED PEPPERS & POTATOES - Campbells Food Service

Made With:

Swanson® Unsalted Chicken Broth

Swanson® Unsalted Chicken Broth* packs the perfectly balanced flavors of farm-raised chicken and vegetables picked at peak season into a rich, no-salt-added recipe. Just season to taste! *Not a sodium free food

View Product

Tip

Serving Suggestion: Serve with green beans stir-fried with sliced garlic.

Nutrition Facts

Serving Size

1 SERVING (1 PORK CHOP, 1/2 CUP POTATOES)

Amount Per Serving

Calories 327

% Daily Value

Total Fat 9.1g

14%

Saturated Fat 2.3g

12%

Cholesterol 47mg

16%

Sodium 87mg

Total Carbohydrate 37.8g

13%

Dietary Fiber 4.2g

17%

Protein 22.5g

45%

Vitamin A 1%

Vitamin C 37%

Calcium 3%

Iron 9%

Total Time

45 min.

Serving & Size

1 SERVING (1 PORK CHOP, 1/2 CUP POTATOES)

Yields

The savory flavors of this dish made with Swanson® Unsalted Chicken Broth will remind you of the delicious food you get at an Italian festival. Plus, braising the pork ensures that it's moist and tender.

Nutrition Facts

Serving Size

1 SERVING (1 PORK CHOP, 1/2 CUP POTATOES)

Amount Per Serving

Calories 327

% Daily Value

Total Fat 9.1g

14%

Saturated Fat 2.3g

12%

Cholesterol 47mg

16%

Sodium 87mg

Total Carbohydrate 37.8g

13%

Dietary Fiber 4.2g

17%

Protein 22.5g

45%

Vitamin A 1%

Vitamin C 37%

Calcium 3%

Iron 9%

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients

Weight

Measure

Instructions

Ingredients & Instructions

	Weight	Measure
olive oil	6 oz.	6 tbsp.
boneless pork chop, 3 oz each, 1/2-inch thick	5 lb.	24 ea.

1. Heat the oil in a skillet over medium-high heat. Add the pork and cook for 10 minutes or until well browned on both sides. Remove the pork from the skillet.

	Weight	Measure
red potato, medium, cut up	11 lb.	24 ea.
onion, medium, peeled, cut in half, sliced	2 lb.	6 ea.
dried oregano leaves	0 oz.	2 tbsp.

2. Add the potatoes, onion and oregano to the skillet. Cook for 5 minutes or until the vegetables are browned, stirring occasionally.

	Weight	Measure
Made With: Product Swanson® Unsalted Chicken Broth View Product
Swanson® Unsalted Chicken Broth		1 1/2 qt.
roasted red bell pepper, diced 1/4-inch	14 oz.	3 cups

3. Add the pork, broth and red pepper to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.

CCP: Heat to 145° F for 15 seconds.
CCP: Hold for hot service at 140° F.

4. To serve: Using a 4 oz spoodle, portion 1/2 cup of potato mixture with 1 porkchop.

Made With:

Product

Swanson® Unsalted Chicken Broth

Tip

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

estimate your profit

Ingredients & Instructions

Made With:

Product

Swanson® Unsalted Chicken Broth

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