Recipe - Baked Stuffed Pork Chops

3 qt WATER
2 One half qt WATER; HOT
4 Three fourths pound BREAD CUBES
35 pound PORK LOIN CHOP FZ
5 EGGS SHELL
1 One half pound ONIONS DRY
3 pound PEPPER SWT GRN FRESH
Three fourths cup SHORTENING; 3LB
2 teaspoon PEPPER BLACK 1 LB CN
2 tablespoon POULTRY SEASONING GR.
1 tablespoon SALT TABLE 5LB

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 375 F. GRIDDLE
350 F. OVEN

1. BROWN CHOPS 2 MINUTES ON EACH SIDE ON LIGHTLY GREASED GRIDDLE.
SPRINKLE
WITH MIXTURE OF SALT AND PEPPER.

2. PLACE 25 CHOPS IN EACH PAN.

3. COMBINE BREAD, ONIONS, SALT, PEPPER, POULTRY SEASONING, MELTED
SHORTENING
OR SALAD OIL, EGGS, AND WATER; MIX LIGHTLY BUT THOROUGHLY.

4. PLACE 1 PEPPER RING ON EACH CHOP; TOP WITH One fourth CUP (1 NO. 16 SCOOP)
BREAD MIXTURE.

5. POUR 2 2One half CUP WATER IN EACH PAN.

6. BAKE 1 HOUR 15 MINUTES OR UNTIL DONE.

NOTE: 1. IN STEP 1, 52 LB PORK LOIN, BLADELESS, MAY BE USED. CUT INTO
CHOPS WEIGHING 3 Three fourths OZ EACH. TOP EACH CHOP WITH 2 TBSP (1NO. 30 SCOOP)
BREAD MIXTURE AND One half PEPPER RING. EACH PORTION: 2 CHOPS.

NOTE: 2. IN STEP 1, 35 LB PORK LOIN, BONED MAY BE USED. CUT INTO CHOPS
WEIGHING 5 OZ EACH. TOP EACH CHOP WITH One fourth CUP (1NO. 16 SCOOP) BREAD
MIXTURE AND 1 PEPPER RING. EACH PORTION: 1 CHOP.

NOTE: 3. IN STEP 2, 1 LB 10 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ
CHOPPED ONIONS.

NOTE: 4. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A11000.

NOTE: 5. IN STEP 4, 3 LB 11 OZ PEPPERS, SWEET, FRESH WILL YIELD 3 LB
SLICED IN RINGS.

NOTE: 6. IN STEP 5, IF CONVECTION OVEN IS USED, USE 3 QT WATER; POUR 3
CUPS WATER IN EACH PAN.

NOTE: 7. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300F. 4045
MINUTES OR UNTIL DONE ON LOW FAN, CLOSED VENT.

Recipe Number: L08400

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.