Recipe Name Creole Pork Chops Submitted by jgouker Recipe Description L08300 Quantity 100 Quantity Unit EA Prep Time (minutes) 10 Cook Time (minutes) 125 Ready In (minutes) 135

Ingredients Amount Measure Ingredient 33 pounds Pork, fresh, tenderloin 4 1/2 cups, diced celery, diced 4 1/2 cups, chopped Large Yellow Onions, Chopped 4 1/2 cups, chopped green pepper, finely chopped 1 3/4 cups tomato paste 24 cups tomatoes canned,crushed 2 cups all-purpose flour 1/4 cup white sugar 2 teaspoons cayenne pepper 1 2/3 tablespoons salt 1/4 cup Worcestershire sauce 1 tablespoon black pepper Steps Sequence Step 1 PAN: 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. 2 PLACE AN EQUAL NUMBER OF CHOPS IN EACH PAN. 3 COMBINE TOMATOES, TOMATO PASTE, ONIONS, PEPPERS, CELERY, FLOUR, WORCESTERSHIRE SAUCE, SUGAR, SALT AND PEPPERS. 4 BRING TO A BOIL; STIR WELL; REDUCE HEAT; COVER; SIMMER 5 MINUTES OR UNTIL THICKENED. 5 POUR ABOUT 3 QT SAUCE OVER CHOPS IN EACH PAN. COVER. 6 BAKE 1.75-2 HOURS OR UNTIL TENDER. : SERVE 1 CHOP PLUS 1/3 CUP SAUCE.