 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 7/8 | pounds | pork chops | 7/8 | tablespoon | cooking oil spray | 2 2/3 | cups (8 fl oz) | water | 3 3/4 | cups | liquid egg | 1/2 | large | Onion, chopped | 14 1/4 | slices | bread (white or wheat) | 7/8 | tablespoon | black pepper | 1/4 | cup | Lawreys Season Salt | 28 1/3 | small | green pepper | 1 1/8 | cups (8 fl oz) | water | 1/3 | teaspoon | Poultry Ground seasoning |
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Steps
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Sequence
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Step
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| | 1 | Lightly spray griddle with non-stick cooking spray. Brown chops on griddle for 5 minutes on each side. | | 2 | Place 20 chops in each steam table pan. | | 3 | Combine bread, onions, salt, pepper, poultry seasoning, eggs, and water; mix lightly but thoroughly. | | 4 | Place 1 pepper ring on each chop; top with 1/4 cup bread mixture. | | 5 | Pour 1 cup water in each pan. | | 6 | Using a convection oven, bake 40-45 minutes on high fan, closed vent or until tender in 325 F. oven. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher. |
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