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Recipes - Creole Pork Chops

Recipe Name

Creole Pork Chops

 Submitted by jgouker
Recipe Description L08300
Quantity 100 Quantity Unit EA Servings  
Prep Time (minutes) 10 Cook Time (minutes) 125 Ready In (minutes) 135
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
33
poundsPork, fresh, tenderloin
4
1/2
cups, dicedcelery, diced
4
1/2
cups, choppedLarge Yellow Onions, Chopped
4
1/2
cups, choppedgreen pepper, finely chopped
1
3/4
cupstomato paste
24
cupstomatoes canned,crushed
2
cupsall-purpose flour
1/4
cupwhite sugar
2
teaspoonscayenne pepper
1
2/3
tablespoonssalt
1/4
cupWorcestershire sauce
1
tablespoonblack pepper
Steps
Sequence Step
1PAN: 12 BY 20 BY 4-INCH STEAM TABLE PAN TEMPERATURE: 375 F. GRIDDLE 33 PORTIONS PER PAN 350 F. OVEN PREPARATION INSTRUCTIONS: TEMPER PORK CHOPS UNDER REFRIGERATION. PORK LOIN BLADELESS MAY BE USED IN QUANTITY EQUAL TO SUBSTITUTE ITEM LISTED IN STEP1. CUT INTO 3.75 OZ CHOPS AND INCREASE SERVING TO 2 EACH. PORK LOIN BONED MAY BE USED. CUT INTO 5 OZ CHOPS. CONCENTRATED TOMATO JUICE MAY BE USED FOR TOMATO PASTE. INCREASE QUANTITY SLIGHTLY. CHOP ONIONS BEFORE MEASURING. DEHY MAY BE USED, REFERENCE A01100. CHOP SWEET PEPPERS BEFORE MEASURING. DEHY OR FROZEN MAY BE USED, REFERENCE A01100 CHOP CELERY BEFORE MEASURING. SIFT FLOUR BEFORE MEASURING. 1. BROWN CHOPS 5 MINUTES ON EACH SIDE ON LIGHTLY GREASED GRIDDLE.
2PLACE AN EQUAL NUMBER OF CHOPS IN EACH PAN.
3COMBINE TOMATOES, TOMATO PASTE, ONIONS, PEPPERS, CELERY, FLOUR, WORCESTERSHIRE SAUCE, SUGAR, SALT AND PEPPERS.
4BRING TO A BOIL; STIR WELL; REDUCE HEAT; COVER; SIMMER 5 MINUTES OR UNTIL THICKENED.
5POUR ABOUT 3 QT SAUCE OVER CHOPS IN EACH PAN. COVER.
6BAKE 1.75-2 HOURS OR UNTIL TENDER. : SERVE 1 CHOP PLUS 1/3 CUP SAUCE.






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