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Braised Pork Slices (Chops) for 100


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Servings: 100 Portions (2 Pans)
Portions: 1 Slice (4 Ounces)
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 375 degrees F. Griddle; 325 degrees F. Oven

100 5 oz. slices (32 lb) pork, slices, boneless, tempered
6 tablespoon (4 oz) salt
1 tablespoon pepper, black
3 quart water

Brown slices on both sides on lightly greased griddle. Sprinkle with salt and pepper.
Place an equal number of slices in each pan. Pour 1 1/2 quart water over slices in each
pan. Cover pans. Bake 1 hour or until slices are done.

NOTE:
47 lb pork loin, bladeless, may be used. Cut into chops weighing 3 3/4 oz each.
Each Portion: 2 Chops.

32 lb pork loin, boneless, may be used. Cut into chops weighing 5 oz each.
Each Portion: 1 Chop.

If desired, pork slices may be placed on racks in roasting pans.




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