INGREDIENTS

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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