Recipe for Breaded Pork Chops (Dehydrated Pork Chops) 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/4 cup WATER, WARM
5 gal WATER, UKEWARM
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. USE CANNED DEHYDRATED PORK CHOPS. REHYDRATE BY COVERING WITH SALTED LUKEWARM (90 F.) WATER (ABOUT 5 GAL WATER AND 5 OZ (1/2 CUP)

SALT. SOAK 20 MINUTES OR UNTIL ALL CHOPS ARE SOFT. DRAIN.

2. RECONSTITUTE MILK; COMBINE WITH EGGS.

3. DIP CHOPS IN MILK AND EGG MIXTURE. DRAIN.

4. DREDGE CHOPS IN CRUMB; SHAKE OFF EXCESS.

5. DEEP FAT FRY 2 MINUTES OR UNTIL GOLDEN BROWN AND FULLY COOKED.

SERVING SIZE: 2 CHOPS

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