7 1/4 c WATER; WARM
35 lb PORK LOIN CHOP FZ
10 EGGS SHELL
1 1/3 c MILK; DRY NON-FAT L HEAT
4 lb BREAD SNDWICH 22OZ #51
2 1/4 lb FLOUR GEN PURPOSE 10LB
3 tb PEPPER BLACK 1 LB CN
6 tb SALT TABLE 5LB
PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. DEEP FAT
350 F. OVEN
1. DREDGE CHOPS IN MIXTURE OF FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS.
SET
ASIDE FOR USE IN STEP 3.
2. RECONSTITUTE MILK; COMBINE WITH EGGS.
3. DIP CHOPS IN MILK AND EGG MIXTURE. DRAIN.
4. DREDGE CHOPS IN CRUMBS; SHAKE OFF EXCESS.
5. DEEP FAT FRY 3 1/2 MINUTES OR UNTIL GOLDEN BROWN AND FULLY COOKED.
6. PLACE AN EQUAL NUMBER OF CHOPS IN EACH PAN. COVER; BAKE 1 HOUR.
NOTE: 1. IN STEP 1, 52 LB PORK LOIN, BLADELESS, MAY BE USED. CUT INTO
CHOPS
WEIGHING 3 3/4 OZ EACH. EACH PORTION: 2 CHOPS.
NOTE: 2. IN STEP 1, 35 LB PORK LOIN, BONED, MAY BE USED. CUT INTO CHOPS
WEIGHING 5 OZ EACH. EACH PORTION: 1 CHOP.
NOTE: 3. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.
A-25000.
Recipe Number: L08600
SERVING SIZE: 1 CHOP
From the Army
Yields
100 Servings