Recipes for a Crowd

1 Place 15 lb 10 oz pork chops in each roasting pan; cover.
2 Combine olive oil, orange juice, lemon juice, garlic powder, rosemary, salt and pepper; mix well.
3 Pour 2 quarts marinade over pork chops in each roasting pan; cover. CCP: Marinate under refrigeration at 41 F. or lower for 45
minutes.
4 Drain pork chops. Reserve marinade. CCP: Refrigerate remaining marinade at 41 F. or lower for use in Step 7.
5 Spray griddle with cooking spray. Grill pork chops 2 minutes in each side.
6 Transfer pork chops to 4-12x20x2-1/2 inch steam table pans.
7 Bring reserved marinade to a boil. Add honey and stir to blend. Blend cornstarch and cold water together; stir to make a smooth
slurry. Add slurry to hot sauce, stirring constantly. Cover; reduce heat; simmer 3 to 5 minutes or until thickened, stirring
frequently to prevent sticking.
8 Pour 7-1/2 cups thickened sauce over pork chops in each pan; cover.
9 Using a convection oven, bake 20 to 25 minutes on high fan, open vent. CCP: Internal temperature must register 155 F. or higher
for 15 seconds. Hold for service at 140 F. or higher.