Recipes for a Crowd

1 Drain fruit; reserve juice for use in Step 2. Coarsely chop fruit.
2 Combine reserved juice with pineapple juice to make 3 quarts. Add lime juice, onions, brown sugar, garlic powder, salt, ginger,
allspice, cinnamon, nutmeg, and red pepper. Stir well to blend.
3 Lightly spray griddle with non-stick cooking spray. Grill pork chops 5 minutes on each side or until browned.
4 Shingle 50 chops in each steam table pan.
5 Pour 3 qts juice mixture over chops in each pan; cover.
6 Using a convection oven, bake at 325 F. for 50 minutes on high fan, closed vent or until tender. CCP: Internal temperature must
reach 145 F. or higher for 15 seconds. Remove chops to serving pans. CCP: Hold at 140 F. or higher for use in Step 9.
7 Dissolve cornstarch in pineapple juice.
8 Pour drippings from pork chops into steam-jacketed kettle or stock pot. Skim off fat. Bring to boil; slowly add cornstarch mixture,
stirring constantly. Bring to a boil; cook 5 minutes or until slightly thickened and clear. Add tropical fruit and cilantro; simmer 1
minute.
9 Pour 8 cups sauce over chops in each pan.
10 Cut lime slices in half. Serve each chop with 1/3 cup sauce, 2 teaspoons sliced green onions and 1/2 slice of lime. CCP: Hold at
140 F. or higher for service.