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Suggest a better descriptionPAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. GRIDDLE 350 F. OVEN 1. BROWN CHOPS 2 MINUTES ON EACH SIDE ON LIGHTLY GREASED GRIDDLE. 2. PLACE 50 CHOPS IN EACH PAN. 3. COMBINE 2 OZ (3 TBSP) SALT, 2 TBSP PEPPER, BLACK, GROUND, 9 LB 6 OZ (3-NO. 3 CYL CN) SOUP, CANNED, CREAM OF MUSHROOM AND 12 OZ (3 CUPS) FLOUR, WHEAT, GENERAL PURPOSE; MIX WELL. ADD 1 1/2 QT WATER; BRING TO A BOIL STIRRING CONSTANTLY. POUR ABOUT 3 QT GRAVY OVER CHOPS IN EACH PAN. COVER. 4. BAKE 1 HOUR 15 MINUTES OR UNTIL TENDER. 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. IN STEP 2, PORK CHOPS MAY BE PLACED ON RACKS. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25. NOTE: 5. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325F. 1 HOUR OR UNTIL TENDER ON HIGH FAN, CLOSED VENT. Recipe Number: L08502 SERVING SIZE: 1 CHOP PLU From the
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Serving Size: 1 Serving (212g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 13 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 8.2mg | 0 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.6g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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