Breaded Pork Chops

100 Servings

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Breaded Pork Chops Ingredients

7 1/4 c WATER; WARM	4 lb BREAD SNDWICH 22OZ #51
35 lb PORK LOIN CHOP FZ	2 1/4 lb FLOUR GEN PURPOSE 10LB
10 EGGS SHELL	3 tb PEPPER BLACK 1 LB CN
1 1/3 c MILK; DRY NON-FAT L HEAT	6 tb SALT TABLE 5LB

Instructions for Breaded Pork Chops

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT 350 F. OVEN 1. DREDGE CHOPS IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS. SET ASIDE FOR USE IN STEP 3. 2. RECONSTITUTE MILK; COMBINE WITH EGGS. 3. DIP CHOPS IN MILK AND EGG MIXTURE. DRAIN. 4. DREDGE CHOPS IN CRUMBS; SHAKE OFF EXCESS. 5. DEEP FAT FRY 3 1/2 MINUTES OR UNTIL GOLDEN BROWN AND FULLY COOKED. 6. PLACE AN EQUAL NUMBER OF CHOPS IN EACH PAN. COVER; BAKE 1 HOUR. 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. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25000. Recipe Number: L08600 SERVING SIZE: 1 CHOP From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: GrainsCuisine: Uncategorized