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    Creole Pork Chops for 100


    Source of Recipe


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    48 pounds pork chops, cut 3 per pound
    3 green bell peppers, chopped
    8 large onions, chopped
    2 cups butter
    2 cups all-purpose flour
    2 1/2 quarts tomato puree
    2 1/2 quarts water

    Brown chops lightly on both sides and put in a large roaster. Sauté peppers and onions in 2 cups butter. Stir in the flour and cook for 5 minutes; add tomato puree and water. Pour over chops in the roaster and bake for 2 hours at 375 degrees F.
 

 

 

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