Creole Pork Chops for 100

48 pounds pork chops, cut 3 per pound
3 green bell peppers, chopped
8 large onions, chopped
2 cups butter
2 cups all-purpose flour
2 1/2 quarts tomato puree
2 1/2 quarts water

Brown chops lightly on both sides and put in a large roaster. Saut peppers and onions in 2 cups butter. Stir in the flour and cook for 5 minutes; add tomato puree and water. Pour over chops in the roaster and bake for 2 hours at 375 degrees F.