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ITALIAN PORK CHOPS
4 to 6 (1-inch thick) lean pork chops 1 tablespoon lemon juice
1 tablespoon cooking oil
1
⁄4 teaspoon salt
1
⁄2-lb. fresh mushrooms, sliced 1 tablespoon parsley flakes
1 medium onion, chopped
1
⁄2 teaspoon dried basil
1 clove garlic, minced
1
⁄2 teaspoon ground black pepper
2 cans (8-oz.) tomato sauce 2 medium green bell peppers,
1
⁄4 cup dry sherry seeded and cut into thin rings
Trim excess fat from pork chops. In medium skillet, heat oil and brown chops on
both sides. Drain chops on paper towel. Put mushrooms, onion and garlic in bottom
of stoneware. Arrange pork chops on top of vegetables.
In a bowl, combine tomato sauce, sherry, lemon juice, salt and spices; mix well. Pour
over chops. Cover and cook on LOW 7 to 9 hours (HIGH: 4 to 5 hours). Before
serving, turn to HIGH and place green pepper rings on top of pork chops. Replace
cover and continue cooking for 30 minutes.
BARBEQUED RIBS
3 to 4-lbs. spareribs 1 onion, sliced
1
⁄2 teaspoon salt 1 jar (16-oz.) barbeque sauce
1
⁄2 teaspoon ground black pepper
Rub each side of spareribs with salt and pepper. Place ribs in broiler pan and broil
15 minutes or until browned. Cut ribs into serving portions. Put sliced onion in
stoneware. Pour barbeque sauce on top. Cover and cook on LOW 8 to 10 hours
(HIGH: 4 to 5 hours).
POT ROASTED PORK
1 (4 to 5-lb.) pork loin end roast 2 bay leaves
1
⁄2 teaspoon salt 1 whole clove
1
⁄4 teaspoon ground black pepper
1
⁄2 cup water
1 clove garlic, slivered 1 tablespoon soy sauce
2 medium onion, sliced
Rub pork roast with salt and pepper, Make tiny slits in meat and insert slivers of
garlic. Place roast in broiler pan; broil 15 to 20 minutes to remove excess fat. Put 1
sliced onion in bottom of stoneware. Add pork roast, remaining onion, and other
ingredients. Cover and cook on LOW 10 hours (HIGH: 5 to 6 hours).
CORNED BEEF AND CABBAGE
3 carrots, cut into 3-inch pieces 1 cup water
1 (3 to 4-lb.) corned beef brisket
1
⁄2 to 1 small head cabbage, cut into wedges
2 medium onions, quartered
Put all ingredients, except cabbage wedges in stoneware in order listed. Cover and
cook on LOW 8 to 10 hours (HIGH: 5 to 6 hours). Add cabbage wedges to liquid,
pushing down to moisten. Turn to HIGH and cook and additional 2 to 3 hours.