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Name: Braised Pork Chops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 35 lb PORK LOIN CHOP FZ; 3 qt Water; 2 ts PEPPER BLACK 1 LB CN; 2 tb Salt

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INGREDIENTS

35 lb PORK LOIN CHOP FZ
3 qt Water
2 ts PEPPER BLACK 1 LB CN
2 tb Salt

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 SALT AND PEPPER. 2. PLACE 50 CHOPS IN EACH PAN. 3. POUR 1 1/2 QT WATER OVER CHOPS IN EACH PAN. COVER PANS. 4. BAKE 1 HOUR 15 MINUTES OR UNTIL CHOPS ARE 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, IF DESIRED, PORK CHOPS MAY BE PLACED ON RACKS IN ROASTING PANS. NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25000. 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: L08500 SERVING SIZE: 1 CHOP From the (actually used today!). Downloaded from G Internet, G Internet.

NOTES

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Braised Pork Chops

35 lb PORK LOIN CHOP FZ
3 qt Water
2 ts PEPPER BLACK 1 LB CN
2 tb Salt

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 SALT AND PEPPER.    2.  PLACE 50 CHOPS IN EACH PAN.    3.  POUR 1 1/2 QT WATER OVER CHOPS IN EACH PAN.  COVER PANS.    4.  BAKE 1 HOUR 15 MINUTES OR UNTIL CHOPS ARE 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, IF DESIRED, PORK CHOPS MAY BE PLACED ON RACKS IN  ROASTING PANS.    NOTE:  4.  OTHER SIZES AND TYPES OF PANS MAY BE USED.  SEE RECIPE NO.  A-25000.    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: L08500    SERVING SIZE: 1 CHOP    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 (173g)
Recipe Makes: 100 Servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.6mg		0 %
Potassium 4.7mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
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: 1

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