| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 1 1/2 | qt | WATER |
| 35 | lb | PORK LOIN CHOP FZ |
| 3/4 | lb | FLOUR GEN PURPOSE 10LB |
| 2 | ts | PEPPER BLACK 1 LB CN |
| 2 | tb | SALT TABLE 5LB |
INSTRUCTIONS
9 3/8 lb - 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. 2. PLACE 50 CHOPS IN EACH PAN. 3. COMBINE 2 OZ (3 TBSP) SALT, 2 TBSP PEPPER, BLACK, GROUND, 9 LB 6 OZ (3-NO. 3 CYL CN) SOUP, CANNED, CREAM OF MUSHROOM AND 12 OZ (3 CUPS) FLOUR, WHEAT, GENERAL PURPOSE; MIX WELL. ADD 1 1/2 QT WATER; BRING TO A BOIL STIRRING CONSTANTLY. POUR ABOUT 3 QT GRAVY OVER CHOPS IN EACH PAN. COVER. 4. BAKE 1 HOUR 15 MINUTES OR UNTIL 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, PORK CHOPS MAY BE PLACED ON RACKS. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. 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: L08502 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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