Sunbeam 4804 Manual De Instrucciones página 16

4 lbs. pork spareribs (short ribs)
1 6-oz. can frozen orange juice concentrate, thawed
1-1/2 tsp. Worcestershire sauce
1/2 tsp. garlic salt
1/8 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.
4 slices Swiss cheese, diced
1/4 cup chopped parsley
1/2 cup chopped fresh mushrooms
4 loin pork chops, 1 inch thick
1 egg, slightly beaten
1/2 cup packaged dry bread crumbs
3 Tbsp. shortening
1/2 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. Add 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.
S O
PARERIBS WITH RANGE
Makes 4 Servings
G P
OURMET ORK
Makes 4 Servings
16
S
AUCE
C
HOPS