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Thread: Breaded Pork Chops

  1. #1
    Administrator Chef's Avatar
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    May 2007
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    Breaded Pork Chops

    17 pounds pork chops, cut 3 per lb
    12 ounces all-purpose flour
    3 ounces salt
    2 tablespoons black pepper
    10 ounces eggs (about 6 total), beaten
    3 1/2 cups milk
    20 ounces bread crumbs
    1 quart water
    Servings: 50
    1. Dredge chops with seasoned flour.

    2. Combine eggs and milk. Dip chops in egg mixture, then roll in crumbs. Place in single layer on greased sheet pans. Bake at 400F until browned, about 10 minutes.

    3. Remove chops from oven and arrange in partially overlapping rows in two 12x20x2-inch counter pans. Add 2 cups water to each pan. Cover pans. Bake at 325F, approximately 1 hour, until internal temperature reaches 160F.

    Baked Pork Chops. Dredge chops with 1 lb flour, 1/4 cup vegetable oil, 2 oz salt, and 1 tsp black pepper, mixed. Place on well-greased sheet pans. Bake at 350F until thoroughly cooked and browned, approximately 1 1/4 hours.

    Baked Pork Chops and Apples. Brown chops as for Breaded Pork Chops. Place in two greased 12x20x2-inch baking pans. Pour over 1 qt apple juice, 2 cups per pan. Bake at 350F for 1 hour. Serve with Buttered Apples.

    Pork Chops and Dressing. Serve chops with No. 16 dipper of Bread Dressing and ladle of gravy dipped over.

    Stuffed Pork Chops. Use 6-oz pork chops and cut a pocket in each chop. Fill with Bread Dressing or Apple Stuffing. Brown chops and place in baking pans. Pour 2 cups water or chicken broth in each pan. Cover and bake at 350F for 1 1/2 hours. Internal temperature must reach 165F for 15 seconds.
    Last edited by Chef; February 16th, 2008 at 06:02 PM.

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