Rib Chops Pockets 1410B

MBG NO. 1410B

URMIS and COMMON NAMES: Pork Chops with Pocket.

COMMON USES: Braise; bake; stuffed pork chops.

PORTION SIZES: 5 oz., 6 oz., 8 oz.

This item shall be prepared from the rib section only of Item No.411 or 412. The chine bone shall be removed as described in Item No.1410A. As specified, each chop shall contain one, or more than one, rib bone. (Chop thickness shall be specified.) Chops containing one rib shall include all the intercostal meat between that rib and an adjacent rib. The pocket shall be formed by cutting into the meat close to the rib on the side which includes the intercostal meat. Chops containing more than one rib shall have the pocket formed by cutting into the meat between the rib bones.