Baked Stuffed Pork Chops Recipe

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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.

* Per serving · 4 servings · Values may vary.