Print Recipe

Creole Pork Chops for 100

RG

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 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.


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