Pan-Roasted Pork Chops — 20

Production identity

Target finished yield

3.6 kg · approximately 20 portions at 180 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 81.8% (4.4 kg declared primary input → 3.6 kg finished target)

Total formula input

4.756 kg before trim, evaporation, absorption or transfer loss

Time

30 min active · 60 min total

Equipment

heavy pans · oven · thermometer

U.S. major allergens intentionally present

None intentionally declared in the formula; supplier labels and cross-contact still require verification.

Additional sensitivity note

None listed.

Holding / service

Cook to order; rest briefly and serve. Avoid long hot holding.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Standardize chop thickness and dry surfaces. Season evenly by weight before service or according to house dry-brine plan.

2. Sear first side in a properly preheated pan without overcrowding; build crust before turning.

3. Turn, add butter/aromatics and baste briefly, then finish in oven or lower pan heat as thickness requires.

4. Remove at an endpoint that meets current whole-cut pork safety guidance while accounting for carryover and desired juiciness.

5. Rest briefly, weigh yield sample and serve immediately with any pan sauce.

Working numbers

• 20 × 220 g raw chops
• Target cooked yield: 81.8%
• Whole-cut pork safety guidance includes a minimum temperature plus rest; verify current standard
• Thickness drives finishing method

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Deep sear, juicy tender center, clean pork flavor, rendered edge fat; no gray dry band or raw cold center.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.