| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
|
100 |
Servings |
INGREDIENTS
| 1 |
ga |
WATER |
| 35 |
lb |
PORK LOIN CHOP FZ |
| 8 |
ts |
GARLIC DEHY GRA |
| 2 |
lb |
ONIONS DRY |
| 1 |
lb |
PEPPER SWT GRN FRESH |
| 1 1/2 |
qt |
CATSUP TOMATO#10 |
| 6 |
tb |
MUSTARD FLOUR |
| 1 1/4 |
c |
CHILI POWDER |
| 3 |
c |
SOY SAUCE |
| 2 |
c |
VINEGAR CIDER |
| 6 |
tb |
PAPRIKA GROUND |
INSTRUCTIONS
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. GRIDDLE
350 F. OVEN
1. BROWN CHOPS ON BOTH SIDES ON LIGHTLY GREASED GRIDDLE.
2. PLACE AN EQUAL NUMBER OF CHOPS IN EACH PAN.
3. COMBINE WATER, CATSUP, SOY SAUCE, VINEGAR, ONIONS, PEPPERS, CHILI
POWDER,
PAPRIKA, GARLIC, AND MUSTARD; MIX THOROUGHLY. BRING TO A BOIL, LOWER
HEAT; SIMMER 10 MINUTES.
4. POUR ABOUT 3 QT MIXTURE OVER CHOPS IN EACH PAN.
5. BAKE 1 HOUR OR UNTIL CHOPS ARE DONE. BASTE FREQUENTLY.
6. SKIM EXCESS FAT FROM SAUCE; SERVE SAUCE OVER PORK CHOPS.
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 3, 2 LB 4 OZ DRY ONIONS A.P. WILL YIELD 2 LB CHOPPED
ONIONS AND 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB MINCED
PEPPERS.
NOTE: 4. IN STEP 3, 4 OZ (1 1/3 CUPS) DEHYDRATED ONIONS AND 2 1/2 OZ
(2 CUPS) DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11000) OR 1 LB (2 1/2
CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED.
NOTE: 5. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A-25000.
Recipe Number: L08700
SERVING SIZE: 1 CHOP PLU
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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