Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. BROWN CHOPS 2 MINUTES ON EACH SIDE ON LIGHTLY GREASED GRIDDLE.

2. PLACE 50 CHOPS IN EACH PAN.

3. COMBINE TOMATOES, TOMATO PASTE, ONIONS, PEPPERS, CELERY, FLOUR, WORCESTER SHIRE SAUCE, SUGAR, SALT AND PEPPERS.

4. BRING TO A BOIL; STIR WELL; REDUCE HEAT; COVER; SIMMER 5 MINUTES OR UNTIL THICKENED.

5. POUR ABOUT 1 GAL SAUCE OVER CHOPS IN EACH PAN. COVER.

6. BAKE 1 1/2 HOUR OR UNTIL TENDER.

NOTE:

1. IN STEP 1, 52 LB PORK LOIN, BLADELESS, MAY BE USED. CUT INTO 3 3/4 OZ CHOPS. EACH PORTION: 2 CHOPS.

2. IN STEP 1, 35 LB PORK LOIN, BONED, MAY BE USED. CUT INTO 5 OZ CHOPS.

3. IN STEP 3, 1 LB 2 OZ (1/2-36 OZ CN) TOMATO JUICE CONCENTRATE MAY BE USED.

4. IN STEP 3, 1 LB 1 OZ DRY ONIONS A.P. WILL YIELD 1 LB 8 OZ CHOPPED ONIONS, 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB 8 OZ CHOPPED PEPPERS; 2 LB 1 OZ FRESH CELERY A.P. WILL YIELD 1 LB 8 OZ CHOPPED CELERY.

5. IN STEP 3, 3 OZ (1 CUP) DEHYDRATED ONIONS AND 4 OZ (3 CUPS)

DEHYDRATED GREEN PEPPERS (SEE RECIPE NO. A-11) OR 1 LB 8 OZ (4 1/2 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED. THAW PEPPERS.

6. IN STEP 6, IF CONVECTION OVEN IS USED, BAKE AT 325F. 1 HOUR 15 MINUTES OR UNTIL TENDER ON HIGH FAN, CLOSED VENT.

SERVING SIZE: 1 CHOP

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.