Recipe for Breaded Pork Chops 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/4 cup WATER, WARM
35 lb PORK LOIN CHOP FZ
10 x EGGS SHELL
1/3 cup MILK, DRY NON-FAT L HEAT
4 lb BREAD SNDWICH 22OZ #51
1/4 lb FLOUR GEN PURPOSE 10LB
3 tbl PEPPER BLACK 1 LB CN
Instructions:
Instructions: 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.

SERVING SIZE: 1 CHOP

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