Creole Pork Chops

Creole Pork Chops Ingredients

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

Instructions for Creole Pork Chops

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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Celery	Flour	Onion	Pork
Salt	Sugar	Tomato	Worcestershire sauce

for flavor and categorization

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