Title: Creole Pork Chops
Categories:
Yield: 100 Servings

35 lb PORK LOIN CHOP FZ
15 1/2 oz TOMATO PASTE #2 1/2
1 1/2 lb CELERY FRESH
12 3/4 lb TOMATOES # 10 CAN
1 1/2 lb ONIONS DRY
1 1/2 lb PEPPER SWT GRN FRESH
2 c FLOUR GEN PURPOSE 10LB
1/4 c SUGAR; GRANULATED 10 LB
1 tb PEPPER BLACK 1 LB CN
2 ts PEPPER RED GROUND
1/4 c WORCESTERSHIRE SAUCE
1 oz SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. BROWN CHOPS 2 MINUTES ON EACH SIDE ON LIGHTLY GREASED GRIDDLE.

2. PLACE 50 CHOPS IN EACH PAN.

3. COMBINE TOMATOES, TOMATO PASTE, ONIONS, PEPPERS, CELERY, FLOUR,
WORCESTER
SHIRE SAUCE, SUGAR, SALT AND PEPPERS.

4. BRING TO A BOIL; STIR WELL; REDUCE HEAT; COVER; SIMMER 5 MINUTES OR
UNTIL
THICKENED.

5. POUR ABOUT 1 GAL SAUCE OVER CHOPS IN EACH PAN. COVER.

6. BAKE 1 1/2 HOUR OR UNTIL TENDER.
:

NOTE: 1. IN STEP 1, 52 LB PORK LOIN, BLADELESS, MAY BE USED. CUT INTO 3
3/4 OZ CHOPS. EACH PORTION: 2 CHOPS.

2. IN STEP 1, 35 LB PORK LOIN, BONED, MAY BE USED. CUT INTO 5 OZ
CHOPS.

3. IN STEP 3, 1 LB 2 OZ (1/2-36 OZ CN) TOMATO JUICE CONCENTRATE MAY
BE USED.

4. IN STEP 3, 1 LB 1 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED
ONIONS, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED
PEPPERS; 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ CHOPPED CELERY.

5. IN STEP 3, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUPS)
DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 1 LB 8 OZ (4 1/2 CUPS)
FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

6. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325F. 1 HOUR 15
MINUTES OR UNTIL TENDER ON HIGH FAN, CLOSED VENT.

Recipe Number: L08300

SERVING SIZE: 1 CHOP

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