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S
TUFFED
P
ORK
C
HOPS
Makes 6 Servings
6 pork chops, 2 inches thick with pocket
1 lg. apple, peeled and chopped
1 tsp. salt
5 Tbsp. raisins
tsp. pepper
5 Tbsp. chopped onion
tsp. nutmeg
1
cups crumbled bread
3 Tbsp. butter
tsp. cinnamon
2-3 tsp. water
1) Preheat Electric Skillet to 350°F.
2) Season the chops with salt and pepper.
3) To make the stuffing, saute 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
Drain off any excess fat, if necessary.
S
WEET AND
S
OUR
P
ORK
Makes 4 Servings
2 Tbsp. cooking oil
1 lb. boneless pork, cubed
1 can (15 oz.) pineapple chunks
cup light corn syrup
cup vinegar
cup red and green pepper slices
Tbsp. cornstarch
1 clove garlic, minced
2 Tbsp. soy sauce
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 IO-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.
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