| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
100 |
Servings |
INGREDIENTS
| 2 1/2 |
qt |
WATER; HOT |
| 35 |
lb |
PORK LOIN CHOP FZ |
| 10 |
lb |
APPLE FRESH |
| 12 |
oz |
SUGAR; GRANULATED 10 LB |
INSTRUCTIONS
PAN: 18 BY 24" ROASTING PAN TEMPERATURE: 350F. OVEN
375F. GRIDDLE
1. BROWN CHOPS 3 MINUTES ON EACH SIDE ON LIGHTLY GREASED GRIDDLE.
2. PLACE 25 CHOPS IN EACH PAN.
3. CORE APPLES; SLICE CROSSWISE INTO RINGS 1/2" THICK (4 RINGS PER APPLE).
PLACE 1 RING ON EACH CHOP; SPRINKLE ABOUT 7 TB SUGAR OVER APPLES IN EACH
PAN.
4. POUR 2 1/2 CUPS WATER IN EACH PAN.
5. BAKE 30 MINUTES OR IN 325F. CONVECTION OVEN 15 MINUTES OR UNTIL APPLES
ARE TENDER AND CHOPS ARE WELL COOKED ON LOW FAN, OPEN VENT.
:
NOTE: 1. IN STEP 1, 52 LB PORK LOIN, BLADELESS, MAY BE USED. CUT INTO
CHOPS WEIGHING 3 3/4 OZ EACH.
2. IN STEP 1, 35 LB PORK LOIN, BONED MAY BE USED. CUT INTO CHOPS
WEIGHING 5 OZ EACH.
Recipe Number: L08401
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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