Title: Braised Pork Chops
Categories:
Yield: 100 Servings

3 qt WATER
35 lb PORK LOIN CHOP FZ
2 ts PEPPER BLACK 1 LB CN
2 tb SALT TABLE 5LB

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 (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.