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Stuffed porkchops

post #1 of 4
Thread Starter 

We are preparing a stuffed porkchop dinner at a church.  We are serving from 11:00 to 1:00.  Should we precook the pork chops Saturday and if so how do we keep them from drying out.  We were not sure if we should use any stock while baking them since it would make the bread soggy.  Please advise :)

post #2 of 4

How many people for dinner? How many ovens at church?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 4
Thread Starter 

We are doing 250 chops with one convection oven and two gas stoves.

post #4 of 4

With that much oven space (if they are commercial ovens) it sounds like you can do them in one batch just before service.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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