Recipe - Creole Pork Chops

35 pound PORK LOIN CHOP FZ
15 One half ounce TOMATO PASTE #2 1/2
1 One half pound CELERY FRESH
12 Three fourths pound TOMATOES # 10 CAN
1 One half pound ONIONS DRY
1 One half pound PEPPER SWT GRN FRESH
2 cup FLOUR GEN PURPOSE 10LB
One fourth cup SUGAR; GRANULATED 10 LB
1 tablespoon PEPPER BLACK 1 LB CN
2 teaspoon PEPPER RED GROUND
One fourth cup WORCESTERSHIRE SAUCE
1 ounce SALT TABLE 5LB

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. 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 One half HOUR OR UNTIL TENDER.
:

NOTE: 1. IN STEP 1, 52 LB PORK LOIN, BLADELESS, MAY BE USED. CUT INTO 3
Three fourths 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 (1/236 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. A11) OR 1 LB 8 OZ (4 One half 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 Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.