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Name: Breaded Pork Chops
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 100
Cuisine: American
Ingredients: 7 1/4 c WATER; WARM; 3 tb PEPPER BLACK 1 LB CN; 35 lb PORK LOIN CHOP FZ; 4 lb BREAD SNDWICH 22OZ #51; 2 1/4 lb All Purpose Flour; 1 1/3 c MILK; DRY NON-FAT L HEAT; 6 tb Salt; 10 EGGS SHELL

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INGREDIENTS

7 1/4 c WATER; WARM
3 tb PEPPER BLACK 1 LB CN
35 lb PORK LOIN CHOP FZ
4 lb BREAD SNDWICH 22OZ #51
2 1/4 lb All Purpose Flour
1 1/3 c MILK; DRY NON-FAT L HEAT
6 tb Salt
10 EGGS SHELL

INSTRUCTIONS

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 G Internet, G Internet.

NOTES

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Breaded Pork Chops

7 1/4 c WATER; WARM
3 tb PEPPER BLACK 1 LB CN
35 lb PORK LOIN CHOP FZ
4 lb BREAD SNDWICH 22OZ #51
2 1/4 lb All Purpose Flour
1 1/3 c MILK; DRY NON-FAT L HEAT
6 tb Salt
10 EGGS SHELL

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 <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 (252g)
Recipe Makes: 100 Servings

Calories: 52
Calories from Fat: 5 (10%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 18.9mg		6 %
Sodium 17.7mg		1 %
Potassium 59.1mg		2 %
Total Carbohydrate 9.4g		3 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 8.8g
Protein 2.3g		3 %
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: 52

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