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Name: Baked Stuffed Pork Chops
Prep time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 5 Eggs SHELLed; 3 lb PEPPER, SWeeT, GReeN, FRESH; 2 ts PEPPER, BLACK 1 LB CN; 3/4 c SHORTENING; 3LB; 1 tb Salt; 4 3/4 lb BREAD CUBES; 35 lb PORK LOIN CHOP, Frozen; 1 1/2 lb Onions; 2 tb POULTRY SEASONING, GRound; 3 qt Water; 2 1/2 qt WATER HOT

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INGREDIENTS

5 Eggs ; SHELLed
3 lb PEPPER, SWeeT, GReeN, FRESH
2 ts PEPPER, BLACK ; 1 LB CN
3/4 c SHORTENING; 3LB
1 tb Salt
4 3/4 lb BREAD ; CUBES
35 lb PORK LOIN CHOP, Frozen
1 1/2 lb Onions
2 tb POULTRY SEASONING, GRound
3 qt Water
2 1/2 qt WATER ; HOT

Servings

INSTRUCTIONS

PAN: 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. SPRINKLE WITH MIXTURE OF SALT AND PEPPER. 2. PLACE 25 CHOPS IN EACH PAN. 3. COMBINE BREAD, ONIONS, SALT, PEPPER, POULTRY SEASONING, MELTED SHORTENING OR SALAD OIL, EGGS, AND WATER; MIX LIGHTLY BUT THOROUGHLY. 4. PLACE 1 PEPPER RING ON EACH CHOP; TOP WITH 1/4 CUP (1 NO. 16 SCOOP) BREAD MIXTURE. 5. POUR 2 21/2 CUP WATER IN EACH PAN. 6. BAKE 1 HOUR 15 MINUTES OR UNTIL DONE. NOTE: 1. IN STEP 1, 52 LB PORK LOIN, BLADELESS, MAY BE USED. CUT INTO CHOPS WEIGHING 3 3/4 OZ EACH. TOP EACH CHOP WITH 2 TBSP (1-NO. 30 SCOOP) BREAD MIXTURE AND 1/2 PEPPER RING. EACH PORTION: 2 CHOPS. NOTE: 2. IN STEP 1, 35 LB PORK LOIN, BONED MAY BE USED. CUT INTO CHOPS WEIGHING 5 OZ EACH. TOP EACH CHOP WITH 1/4 CUP (1-NO. 16 SCOOP) BREAD MIXTURE AND 1 PEPPER RING. EACH PORTION: 1 CHOP. NOTE: 3. IN STEP 2, 1 LB 10 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS. NOTE: 4. IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE NO. A-11000. NOTE: 5. IN STEP 4, 3 LB 11 OZ PEPPERS, SWEET, FRESH WILL YIELD 3 LB SLICED IN RINGS. NOTE: 6. IN STEP 5, IF CONVECTION OVEN IS USED, USE 3 QT WATER; POUR 3 CUPS WATER IN EACH PAN. NOTE: 7. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300F. 40-45 MINUTES OR UNTIL DONE ON LOW FAN, CLOSED VENT. Recipe Number: L08400 SERVING SIZE: 1 CHOP PLU From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Baked Stuffed Pork Chops

5  Eggs SHELLed
3 lb PEPPER, SWeeT, GReeN, FRESH 
2 ts PEPPER, BLACK 1 LB CN
3/4 c SHORTENING; 3LB 
1 tb Salt 
4 3/4 lb BREAD CUBES
35 lb PORK LOIN CHOP, Frozen 
1 1/2 lb Onions 
2 tb POULTRY SEASONING, GRound 
3 qt Water 
2 1/2 qt WATER HOT

PAN:  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.  SPRINKLE  WITH MIXTURE OF SALT AND PEPPER.    2.  PLACE 25 CHOPS IN EACH PAN.    3.  COMBINE BREAD, ONIONS, SALT, PEPPER, POULTRY SEASONING, MELTED  SHORTENING  OR SALAD OIL, EGGS, AND WATER; MIX LIGHTLY BUT THOROUGHLY.    4.  PLACE 1 PEPPER RING ON EACH CHOP; TOP WITH 1/4 CUP (1 NO. 16 SCOOP)  BREAD MIXTURE.    5.  POUR 2 21/2 CUP WATER IN EACH PAN.    6.  BAKE 1 HOUR 15 MINUTES OR UNTIL DONE.    NOTE:  1.  IN STEP 1, 52 LB PORK LOIN, BLADELESS, MAY BE USED. CUT INTO  CHOPS WEIGHING 3 3/4 OZ EACH. TOP EACH CHOP WITH 2 TBSP (1-NO. 30 SCOOP)  BREAD MIXTURE AND 1/2 PEPPER RING. EACH PORTION:  2 CHOPS.    NOTE:  2.  IN STEP 1, 35 LB PORK LOIN, BONED MAY BE USED. CUT INTO CHOPS  WEIGHING 5 OZ EACH. TOP EACH CHOP WITH 1/4 CUP (1-NO. 16 SCOOP) BREAD  MIXTURE AND 1 PEPPER RING. EACH PORTION:  1 CHOP.    NOTE:  3.  IN STEP 2, 1 LB 10 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ  CHOPPED ONIONS.    NOTE:  4.  IN STEP 2, 3 OZ (1 CUP) DEHYDRATED ONIONS MAY BE USED. SEE  RECIPE NO. A-11000.    NOTE:  5.  IN STEP 4, 3 LB 11 OZ PEPPERS, SWEET, FRESH WILL YIELD 3 LB  SLICED IN RINGS.    NOTE:  6.  IN STEP 5, IF CONVECTION OVEN IS USED, USE 3 QT WATER; POUR 3  CUPS WATER IN EACH PAN.    NOTE:  7.  IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300F.  40-45  MINUTES OR UNTIL DONE ON LOW FAN, CLOSED VENT.    Recipe Number: L08400    SERVING SIZE: 1 CHOP PLU    From the <Army Master Recipe Index File> (actually used today!).  Downloaded from G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (261g)
Recipe Makes: 100

Calories: 369
Calories from Fat: 157 (43%)

Amt Per Serving		% DV

	Total Fat 17.5g	23 %
	Saturated Fat 5.8g	29 %
	Monounsaturated Fat 6.8g
	Polyunsanturated Fat 2.5g
Cholesterol 163mg		50 %
Sodium 252.1mg		9 %
Potassium 649.5mg		17 %
Total Carbohydrate 14.2g		4 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 13g
Protein 36.5g		52 %
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.

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Calories per serving: 369

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