Title: Breaded pork chops
 Categories: 
      Yield: 100 Servings
 
  7 1/4 c  WATER; WARM
     35 lb PORK LOIN CHOP FZ
     10    EGGS SHELL
  1 1/3 c  MILK; DRY NON-FAT L HEAT
      4 lb BREAD SNDWICH 22OZ #51
  2 1/4 lb FLOUR GEN PURPOSE 10LB
      3 tb PEPPER BLACK 1 LB CN
      6 tb SALT TABLE 5LB
 
  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.
  A-25000.
  
  Recipe Number: L08600
  
  SERVING SIZE: 1 CHOP
  
  From the  (actually used today!).