Servings: 100 Portions (4 Pans)
Portions: 1 Slice (4 Ounces) plus 1/4 Cup Dressing
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Griddle; 325 degrees F. Oven
100 5 ounce slices (32 lb) pork, slices, boneless, tempered
1 tablespoon pepper, black
4-1/2 tablespoon (3 oz) salt
3 gallon (4 lb 12 oz) bread, dry, broken
4-1/2 cups (1 lb 8 oz) onions, dry, chopped
1 teaspoon pepper, black
2 tablespoon poultry seasoning
1 tablespoon salt
3/4 cup (6 oz) shortening, melted
1 cup (5 eggs) eggs, whole, beaten
3 quart water
20 peppers (3 lb) peppers, sweet, fresh, sliced in rings (optional)
variable (as needed) water
Brown slices on both sides on lightly greased griddle. Sprinkle with 4-1/2 tablespoon salt and 1 tablespoon pepper. Place slices on pans. Combine bread, onions, 1 teaspoon pepper, poultry seasoning, 1 tablespoon salt, melted shortening and eggs; mix lightly but thoroughly. Place 1 pepper ring on each pork slice; top with 1/4 cup bread mixture. Pour enough water in each pan to cover the bottom. Bake 1 to 1-1/2 hours or until done.
NOTE:
47 lb pork loin, bladeless, may be used. Cut into chops weighing 3 3/4 oz each. Top each chop with 2 tablespoon bread mixture and 1/2 pepper ring.
Each Portion: 2 Chops.
32 lb pork loin, boneless, may be used. Cut into chops weighing 5 oz each. Top each chop with 2 tablespoon bread mixture and 1/2 pepper ring.
Each Portion: 1 Chop.