Frank's Recipes! Pork Chops with Cranberry Sauce for 50 or 250

12.5 kg (100 ea.) 20 ml 8 ml 200 ml	Pork Loin chops, 125 g. each salt pepper vegetable oil	62.5 kg (500 ea.) 100 ml 40 ml 1 L	1. Season Pork Chops 2. Brown chops in oil a few minutes on each side. Keep warm.
300 g 300 g 50 ml	Celery, fresh, julienne carrots, julienne vegetable oil	1.5 kg 1.5 kg 250 ml	3. Cook celery and carrots in oil, covered, 8 min. or until tender.
1.4 L 5 ml	Brown Stock or beef soup base* (*follow instructions on pkg. and reduce salt in recipe) black peppercorns	7 L 25 ml	4. Add sauce and peppercorns. 5. Bring to a boil; reduce heat and simmer, uncovered, 5 min. or until flavours are blended.
400 g 50 ml	Canned cranberry jelly Sugar	2 kg 250 ml	6. Add jelly and sugar 7. Heat to serving temp. stirring constantly until jelly is dissolved. 8. Serve each portion with 50 ml sauce.

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