This recipe is in metric. Many commercial recipes have the ingredients
measured by weight, a scale is a good investment
when making large recipes.
Basic Metric Conversions
Metric Instant Conversions
here or
here
The first column serves 50, the larger amount serves 250.
12.5 kg (100 ea.) 20 ml 8 ml 200 ml |
Pork Loin chops, 125 g. each salt pepper vegetable oil |
62.5 kg (500 ea.) 100 ml 40 ml 1 L |
1. Season Pork Chops 2. Brown chops in oil a few minutes on each side. Keep warm. |
300 g 300 g 50 ml |
Celery, fresh, julienne carrots, julienne vegetable oil |
1.5 kg 1.5 kg 250 ml |
3. Cook celery and carrots in oil, covered, 8 min. or until tender. |
1.4 L 5 ml |
Brown Stock or beef soup base* (*follow instructions on
pkg. and reduce salt in recipe) black peppercorns |
7 L 25 ml |
4. Add sauce and peppercorns. 5. Bring to a boil; reduce heat and simmer, uncovered, 5 min. or until flavours are blended. |
400 g 50 ml |
Canned cranberry jelly Sugar |
2 kg 250 ml |
6. Add jelly and sugar 7. Heat to serving temp. stirring constantly until jelly is dissolved. 8. Serve each portion with 50 ml sauce. |
Serving size, 180 g (2 chops), 50 ml sauce. Serve with Almonds Mixed Rice or Barley with Mushrooms |
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