Instructions: PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 375 F. GRIDDLE 350 F. OVEN

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

2. PLACE 50 CHOPS IN EACH PAN.

3. COMBINE 2 OZ (3 TBSP) SALT, 2 TBSP PEPPER, BLACK, GROUND, 9 LB 6 OZ (3-NO. 3 CYL CN) SOUP, CANNED, CREAM OF MUSHROOM AND 12 OZ (3 CUPS) FLOUR, WHEAT, GENERAL PURPOSE; MIX WELL. ADD 1 1/2 QT WATER; BRING TO A BOIL STIRRING CONSTANTLY. POUR ABOUT 3 QT GRAVY OVER CHOPS IN EACH PAN. COVER.

4. BAKE 1 HOUR 15 MINUTES OR UNTIL TENDER.

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. IN STEP 2, PORK CHOPS MAY BE PLACED ON RACKS.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO.

NOTE:

5. IN STEP 5, IF CONVECTION OVEN IS USED, BAKE AT 325F. 1 HOUR OR UNTIL TENDER ON HIGH FAN, CLOSED VENT.

SERVING SIZE: 1 CHOP PLU

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