Braised pork chops
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | WATER |
| 35 | pounds | PORK LOIN CHOP FZ |
| 2 | teaspoons | PEPPER BLACK 1 LB CN |
| 2 | tablespoons | SALT TABLE 5LB |
Directions
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F.
GRIDDLE
350 F. OVEN
1. BROWN CHOPS 2 MINUTES ON EACH SIDE ON LIGHTLY GREASED GRIDDLE.
SPRINKLE
WITH MIXTURE SALT AND PEPPER.
2. PLACE 50 CHOPS IN EACH PAN. 3. POUR 1½ QT WATER OVER CHOPS IN EACH PAN. COVER PANS.
4. BAKE 1 HOUR 15 MINUTES OR UNTIL CHOPS ARE TENDER.
NOTE: 1. IN STEP 1, 52 LB PORK LOIN, BLADELESS, MAY BE USED. CUT INTO CHOPS WEIGHING 3 ¾ OZ EACH. EACH PORTION: 2 CHOPS.
NOTE: 2. IN STEP 1, 35 LB PORK LOIN, BONED, MAY BE USED. CUT INTO CHOPS WEIGHING 5 OZ EACH. EACH PORTION: 1 CHOP.
NOTE: 3. IN STEP 2, IF DESIRED, PORK CHOPS MAY BE PLACED ON RACKS IN ROASTING PANS.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A-25000.
NOTE: 5. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325F. 1 HOUR OR UNTIL TENDER, ON HIGH FAN, CLOSED VENT.
Recipe Number: L08500
SERVING SIZE: 1 CHOP
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .