Oster 3222 - Manual (Page 16)

S
PARERIBS WITH
O
RANGE
S
AUCE
Makes 4 Servings
4 Ibs. pork spareribs (short ribs)
1 can frozen orange juice concentrate, thawed
1 tsp. Worcestershire sauce
tsp. garlic salt
tsp. pepper
1) Heat skillet to 350°F
2) In Electric Skillet, cover ribs with salted water. Cover skillet; simmer till ribs
are almost tender, about 1 hour. Drain thoroughly.
3) Meanwhile, in bowl combine remaining ingredients. Brush ribs with sauce.
4) Cook at 350°F until ribs are glazed and browned, 30-40 minutes;
baste occasionally with sauce.
G
OURMET
P
ORK
C
HOPS
Makes 4 Servings
4 slices Swiss cheese, diced
cup chopped parsley
cup chopped fresh mushrooms
4 loin pork chops, 1 inch thick
1 egg, slightly beaten
cup packaged dry bread crumbs
3 Tbsp. shortening
cup Chablis wine
1) Combine cheese, parsley and mushrooms.
2) Slit each pork chop from the bone almost to the fat, making a pocket.
3) Fill pockets with cheese mixture.
4) Preheat Electric Skillet to 340°F.
5) Dip pork chops into egg, then bread crumbs.
6) Melt shortening in skillet and brown chops well on both sides.
7) Chablis wine. Reduce heat to Simmer. Cover and cook 45 minutes or until chops
are tender.
8) Remove to hot platter.
9) Season sauce with salt to taste, pour over chops.