1 1/2 quarts chili sauce
3 cups water
1 teaspoon dry mustard
3 tablespoons worcestershire sauce
3 tablespoons lemon juice
2 teaspoons onion, grated
17 pounds pork chops, cut 3 per lb
Servings: 50
1. Combine all ingredients, except pork chops, into a sauce.
2. Dip each chip in sauce. Place in single layer on greased sheet pans. Bake at 350°F for 1-1 1/2 hours, or until internal temperature reaches 160°F.
Yield: 50 chops
VARIATIONS:
Barbecued Pork Chops. Place chops on greased baking sheets. Brush with melted fat. Sprinkle with salt. Brown chops in 450°F oven for 12-15 minutes. Transfer to counter pans. Pour Barbecue Sauce over chops. Bake at 325°F for 1 1/2 hours or until chops are tender.
Chili-Seasoned Pork Chops. Prepare a spice blend by combining 6 Tbsp chili powder, 2 Tbsp ground cumin, 2 tsp garlic powder, 1 Tbsp onion powder, 1 tsp salt, and 2 tsp black pepper. Mix 1 Tbsp of the spice mixture with 1 cup vegetable oil. Cover and store for several hours to blend seasonings with oil. Save the remaining dry spice mixture to sprinkle on top of the chops. To cook chops, oil griddle with seasoned oil, heat to 350°F. Place chops on griddle and cook until browned, turn and brown other side. Sprinkle remaining seasonings lightly over chops. Place in 12x10x2-inch counter pans. Cover with foil and bake at 350°F for 1 hour.
Honey-Glazed Pork Chops. Marinate pork chops for 4 hours in a mixture of 2 cups soy sauce, 6 oz honey, 1 cup applesauce, 1 oz salt, and 4 oz sugar. Place in single layer on greased baking sheets. Bake at 350°F for 1 hour. Turn and brush with marinade as needed.
Pork Chops Supreme. Arrange chops in single layer in baking pans. Sprinkle with salt. Combine 1 lb brown sugar, 3 cups catsup, and 1 cup lemon juice. Place about 2 Tbsp, No. 30 dipper, on each chop. Cut 4 medium-size onions into thin slices. Place 1 slice on top of each chop. Cover and bake at 350°F for 45 minutes. Uncover and bake 30 minutes longer.
3 cups water
1 teaspoon dry mustard
3 tablespoons worcestershire sauce
3 tablespoons lemon juice
2 teaspoons onion, grated
17 pounds pork chops, cut 3 per lb
Servings: 50
1. Combine all ingredients, except pork chops, into a sauce.
2. Dip each chip in sauce. Place in single layer on greased sheet pans. Bake at 350°F for 1-1 1/2 hours, or until internal temperature reaches 160°F.
Yield: 50 chops
VARIATIONS:
Barbecued Pork Chops. Place chops on greased baking sheets. Brush with melted fat. Sprinkle with salt. Brown chops in 450°F oven for 12-15 minutes. Transfer to counter pans. Pour Barbecue Sauce over chops. Bake at 325°F for 1 1/2 hours or until chops are tender.
Chili-Seasoned Pork Chops. Prepare a spice blend by combining 6 Tbsp chili powder, 2 Tbsp ground cumin, 2 tsp garlic powder, 1 Tbsp onion powder, 1 tsp salt, and 2 tsp black pepper. Mix 1 Tbsp of the spice mixture with 1 cup vegetable oil. Cover and store for several hours to blend seasonings with oil. Save the remaining dry spice mixture to sprinkle on top of the chops. To cook chops, oil griddle with seasoned oil, heat to 350°F. Place chops on griddle and cook until browned, turn and brown other side. Sprinkle remaining seasonings lightly over chops. Place in 12x10x2-inch counter pans. Cover with foil and bake at 350°F for 1 hour.
Honey-Glazed Pork Chops. Marinate pork chops for 4 hours in a mixture of 2 cups soy sauce, 6 oz honey, 1 cup applesauce, 1 oz salt, and 4 oz sugar. Place in single layer on greased baking sheets. Bake at 350°F for 1 hour. Turn and brush with marinade as needed.
Pork Chops Supreme. Arrange chops in single layer in baking pans. Sprinkle with salt. Combine 1 lb brown sugar, 3 cups catsup, and 1 cup lemon juice. Place about 2 Tbsp, No. 30 dipper, on each chop. Cut 4 medium-size onions into thin slices. Place 1 slice on top of each chop. Cover and bake at 350°F for 45 minutes. Uncover and bake 30 minutes longer.
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