| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 3 |
qt |
WATER |
| 35 |
lb |
PORK LOIN CHOP FZ |
| 2 |
ts |
PEPPER BLACK 1 LB CN |
| 2 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
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 1 1/2 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 3/4 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, http://www.erols.com/hosey.
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