Frank's Recipes! Baked Stuffed Pork Slices (Chops) for 100

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Baked Stuffed Pork Slices (Chops) for 100

Servings: 100 Portions (4 Pans)
Portions: 1 Slice (4 Ounces) plus 1/4 Cup Dressing
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Griddle; 325 degrees F. Oven

100 5 oz. slices (32 lb) pork, slices, boneless, tempered
1 tablespoon pepper, black
4 1/2 tablespoon (3 oz) salt
3 gallon (4 lb 12 oz) bread, dry, broken
4 1/2 cups (1 lb 8 oz) onions, dry, chopped
1 teaspoon pepper, black
2 tablespoon poultry seasoning
1 tablespoon salt
3/4 cup (6 oz) shortening, melted
1 cup (5 eggs) eggs, whole, beaten
3 quart water
20 peppers (3 lb) peppers, sweet, fresh, sliced in rings (optional)
variable (as needed) water

Brown slices on both sides on lightly greased griddle. Sprinkle with 4 1/2 tablespoon salt and
1 tablespoon pepper. Place slices on pans. Combine bread, onions, 1 teaspoon pepper, poultry
seasoning, 1 tablespoon salt, melted shortening and eggs; mix lightly but thoroughly. Place 1
pepper ring on each pork slice; top with 1/4 cup bread mixture. Pour enough water in
each pan to cover the bottom. Bake 1 to 1 1/2 hours or until done.

NOTE:
47 lb pork loin, bladeless, may be used. Cut into chops weighing 3 3/4 oz each. Top
each chop with 2 tablespoon bread mixture and 1/2 pepper ring.
Each Portion: 2 Chops.

32 lb pork loin, boneless, may be used. Cut into chops weighing 5 oz each. Top each
chop with 2 tablespoon bread mixture and 1/2 pepper ring.
Each Portion: 1 Chop.