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PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. GRIDDLE 350 F. OVEN
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1.
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BROWN CHOPS 2 Min ON EACH SIDE ON LIGHTLY GREASED GRIDDLE.
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SPRINKLE WITH Mix OF SALT AND PEPPER.
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2.
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PLACE 25 CHOPS IN EACH PAN.
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3.
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COMBINE BREAD, ONIONS, SALT, PEPPER, POULTRY SEASONING, MELTED SHORTENING Or possibly SALAD OIL, Large eggs, AND WATER; MIX LIGHTLY BUT THOROUGHLY.
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4.
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PLACE 1 PEPPER RING ON EACH CHOP; TOP WITH 1/4 C. (1 NO.
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16 SCOOP) BREAD Mix.
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5.
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POUR 2 21/2 C. WATER IN EACH PAN.
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6.
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BAKE 1 HOUR 15 Min Or possibly Till DONE.
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NOTE: 1.
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IN STEP 1, 52 LB PORK LOIN, BLADELESS, MAY BE USED.
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CUT INTO CHOPS WEIGHING 3 3/4 Ounce EACH.
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TOP EACH CHOP WITH 2 TBSP (1-NO.
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30 SCOOP) BREAD Mix AND 1/2 PEPPER RING.
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EACH PORTION: 2 CHOPS.
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NOTE: 2.
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IN STEP 1, 35 LB PORK LOIN, BONED MAY BE USED.
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CUT INTO CHOPS WEIGHING 5 Ounce EACH.
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TOP EACH CHOP WITH 1/4 C. (1-NO.
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16 SCOOP)
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BREAD Mix AND 1 PEPPER RING.
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EACH PORTION: 1 CHOP.
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NOTE: 3.
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IN STEP 2, 1 LB 10 Ounce DRY ONIONS A.P.
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WILL YIELD 1 LB 8 Ounce Minced ONIONS.
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NOTE: 4.
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IN STEP 2, 3 Ounce (1 C.) DEHYDRATED ONIONS MAY BE USED.
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SEE
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NOTE: 5.
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IN STEP 4, 3 LB 11 Ounce PEPPERS, SWEET, FRESH WILL YIELD 3 LB SLICED IN RINGS.
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NOTE: 6.
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IN STEP 5, IF CONVECTION OVEN IS USED, USE 3 Quart WATER; POUR 3 C. WATER IN EACH PAN.
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NOTE: 7.
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IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300F.
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40-45 Min Or possibly Till DONE ON LOW FAN, CLOSED VENT.
