Oster 4806 - Manual (Page 17)

17
S TUFFED P ORK C HOPS
Makes 6 Servings
6 pork chops, 2 inches thick with pocket 1/2 tsp. nutmeg
1 lg. apple, peeled and chopped 1-1/2 cups crumbled bread
1 tsp. salt 3 Tbsp. butter
5 Tbsp. raisins 1/4 tsp. cinnamon
1/8 tsp. pepper 2-3 tsp. water
5 Tbsp. chopped onion
1. Preheat Electric Skillet to 350°F.
2. Season the chops with salt and pepper.
3. To make the stuffing, sauté onion and bread with butter in the skillet. Add apple,
raisins, seasonings and water; mix together. Stuff chops, fastening with toothpicks.
4. Bake in skillet about 45 min. to 1 hour. Turn once during baking time.
Drain off any excess fat, if necessary.
S
WEET AND
S
OUR
P
ORK
Makes 4 Servings
2 Tbsp. cooking oil 1/2 cup red and green pepper slices
1 lb. boneless pork, cubed 1/2 Tbsp. cornstarch
1 can (15 oz.) pineapple chunks 1 clove garlic, minced
1/2 cup light corn syrup 2 Tbsp. soy sauce
1/4 cup vinegar
1. Preheat skillet to 350°F.
2. When skillet is heated, add cooking oil and brown pork cubes.
3. Add pineapple chunks, corn syrup, vinegar, soy sauce, and garlic.
Bring mixture to a boil and simmer 10-15 minutes.
4. Mix cornstarch and 2 Tbsp. water and add to the skillet.
5. Add peppers and boil for 2 minutes, stirring constantly. Serve over rice.