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

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Pork Slices (Chops) Mexicana for 100

Servings: 100 Portions (2 Pans)
Portions: 1 Slice (4 Ounces) plus 1/4 Cup Sauce
Pan Size: 18 by 24-inch Roasting Pan
Temperature: 375 degrees F. Griddle; 350 degrees F. Oven

100 5 oz. slices (32 lb) pork, slices, boneless, tempered
1 gallon water
1 1/2 quart (3 lb 8 oz) catsup, tomato
3 cups soy sauce
2 cups vinegar
1 1/2 quart (2 lb) onions, dry, finely chopped
2 1/2 cups (1 lb) peppers, sweet, fresh, minced
1 1/2 cups (6 oz) chili powder
6 tablespoon (1 1/2 oz) paprika, ground
2 1/2 tablespoon (1 oz) garlic, dehydrated
6 tablespoon (1 1/2 oz) mustard, ground

Brown slices on both sides on lightly greased griddle. Place an equal number of slices
in each pan.

Combine remaining ingredients; mix thoroughly. Bring to boil, lower heat and simmer 10
minutes. Pour about 3 quart mixture over slices in each pan. Bake 1 hour or until slices
are done. Baste frequently. Skim excess fat from sauce and serve sauce over pork chops.

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.