Baked Stuffed Pork Chops Recipe

• 3 quart WATER
• 2 1/2 quart WATER, Warm
• 4 3/4 lb BREAD CUBES
• 35 lb PORK LOIN CHOP FZ
• 5 x Large eggs SHELL
• 1 1/2 lb ONIONS DRY
• 3 lb PEPPER SWT GRN FRESH
• 3/4 c. SHORTENING, 3LB
• 2 tsp PEPPER BLACK 1 LB CN
• 2 Tbsp. POULTRY SEASONING GR.
• 1 Tbsp. SALT TABLE 5LB

1. PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. GRIDDLE 350 F. OVEN
2. 1.
3. BROWN CHOPS 2 Min ON EACH SIDE ON LIGHTLY GREASED GRIDDLE.
4. SPRINKLE WITH Mix OF SALT AND PEPPER.
5. 2.
6. PLACE 25 CHOPS IN EACH PAN.
7. 3.
8. COMBINE BREAD, ONIONS, SALT, PEPPER, POULTRY SEASONING, MELTED SHORTENING Or possibly SALAD OIL, Large eggs, AND WATER; MIX LIGHTLY BUT THOROUGHLY.
9. 4.
10. PLACE 1 PEPPER RING ON EACH CHOP; TOP WITH 1/4 C. (1 NO.
11. 16 SCOOP) BREAD Mix.
12. 5.
13. POUR 2 21/2 C. WATER IN EACH PAN.
14. 6.
15. BAKE 1 HOUR 15 Min Or possibly Till DONE.
16. NOTE: 1.
17. IN STEP 1, 52 LB PORK LOIN, BLADELESS, MAY BE USED.
18. CUT INTO CHOPS WEIGHING 3 3/4 Ounce EACH.
19. TOP EACH CHOP WITH 2 TBSP (1-NO.
20. 30 SCOOP) BREAD Mix AND 1/2 PEPPER RING.
21. EACH PORTION: 2 CHOPS.
22. NOTE: 2.
23. IN STEP 1, 35 LB PORK LOIN, BONED MAY BE USED.
24. CUT INTO CHOPS WEIGHING 5 Ounce EACH.
25. TOP EACH CHOP WITH 1/4 C. (1-NO.
26. 16 SCOOP)
27. BREAD Mix AND 1 PEPPER RING.
28. EACH PORTION: 1 CHOP.
29. NOTE: 3.
30. IN STEP 2, 1 LB 10 Ounce DRY ONIONS A.P.
31. WILL YIELD 1 LB 8 Ounce Minced ONIONS.
32. NOTE: 4.
33. IN STEP 2, 3 Ounce (1 C.) DEHYDRATED ONIONS MAY BE USED.
34. SEE
35. NOTE: 5.
36. IN STEP 4, 3 LB 11 Ounce PEPPERS, SWEET, FRESH WILL YIELD 3 LB SLICED IN RINGS.
37. NOTE: 6.
38. IN STEP 5, IF CONVECTION OVEN IS USED, USE 3 Quart WATER; POUR 3 C. WATER IN EACH PAN.
39. NOTE: 7.
40. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 300F.
41. 40-45 Min Or possibly Till DONE ON LOW FAN, CLOSED VENT.
42. SERVING SIZE: 1 CHOP PLU

water, water, bread, pork loin, eggs shell, onions, pepper, shortening, pepper, salt

Taken from cookeatshare.com/recipes/baked-stuffed-pork-chops-75824 (may not work)