Creole Pork Chops

Yield: 100 servings

Ingredients

• 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

Instructions

1. Brown chops lightly on both sides and put in a large roaster. Sauté bell peppers and onions in 2 cups butter.
2. 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.