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.
|Pork Loin chops, 125 g. each
|1. Season Pork Chops
2. Brown chops in oil a few minutes on each side. Keep warm.
|Celery, fresh, julienne
|3. Cook celery and carrots in oil, covered, 8 min. or until tender.|
|Brown Stock or beef soup base* (*follow instructions on
pkg. and reduce salt in recipe)
|4. Add sauce and peppercorns.
5. Bring to a boil; reduce heat and simmer, uncovered, 5 min. or until flavours are blended.
|Canned cranberry jelly
|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|