Creole Pork Chops for 100
- 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.