Filter
Top Products
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare™ stoneware.
Stuffed Pork Chops
6 2-inch thick pork chops (bone-in)
1 8-ounce can creamed corn
1
1
/
2
cups bread crumbs
1
/
8
cup chopped scallions
2 teaspoons salt
2 teaspoons pepper
1 teaspoon ground sage
4-8 teaspoons water (for bread crumbs)
1
/
4
cup apple juice
1. Preheat broiler. With a sharp knife, cut a pocket into the center of each pork
chop by slicing horizontally along the chop.
2. In a bowl, combine bread crumbs, corn, scallions, salt, pepper and sage. Mix and
add water until moist and “sticky”. Stuff bread crumb mixture into pocket of
each pork chop and place chops in VersaWare™ stoneware.
3. Place stoneware in broiler and cook until the chops are browned, about 10-15
minutes in the oven. Remove from oven, add apple juice, and place stoneware in
slow cooker heating base. Cover and cook on Low for 6-8 hours or on High for
3-4 hours and serve. (You can substitute an 8-ounce can of apple pie fi lling for
the creamed corn if desired).
Serves 6-8
Gingered Sherry Pork Roast
Extra virgin olive oil
1 clove garlic, chopped
2
1
/
2
pounds pork roast
1 cup sherry
3 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons fresh ground ginger
1
/
4
teaspoon fresh ground black pepper
12 baby carrots
12 baby red potatoes
1 onion, peeled and chopped
2 tablespoons fresh chives, chopped
1. Coat bottom of VersaWare™ stoneware with oil and place on stovetop set to
medium heat. Once the oil is hot, add the pork roast and sear each side of the
meat to golden brown, about 3-4 minutes per side. Remove the roast and set
aside.
2. Transfer the stoneware to the slow cooker heating base and add the carrots,
potatoes and onions.
3. In a small bowl, whisk together the sherry, hoisin sauce, soy sauce, ground ginger,
and black pepper.
4. Place the seared pork roast on top of the vegetables, and pour the sherry sauce
over the top. Cover and cook on Low for 6-8 hours or on High for 4-5 hours.
Baste occasionally with the sherry sauce.
5. To serve, remove the roast and let it stand for 10 minutes. Slice the pork roast
and return it to the stoneware with the vegetables and sauce. Garnish individual
servings with the chives.
Serves 4
44 45