Recipe - Barbecued Pork Chops

35 pound PORK LOIN CHOP FZ
12 1/3 pound

PAN: 18 BY 26INCH 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. HEAT PREPARED BARBECUE SAUCE; POUR OVER CHOPS IN EACH PAN.

4. COVER PANS. BAKE 1 One half HOURS OR UNTIL TENDER. IF CONVECTION OVEN IS
USED, USE 14 LB 1 OZ (6 One fourth QT) PREPARED BARBECUE SAUCE; POUR 3 QT SAUCE
OVER CHOPS IN EACH PAN; COVER PANS; BAKE 1 HOUR 15 MINUTES ON HIGH FAN,
CLOSED VENT.

Recipe Number: L08301

SERVING SIZE: 1 CHOP

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