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
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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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