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RECIPES FOR ELECTRIC SKILLET (cont.)
Sweet and Sour Chicken with Vegetables (cont.)
1.
Set the temperature control knob to high, 400 degrees.
2.
Heat oil and add chicken and stir-fry for 4 to 5 minutes, or until no pink remains.
3.
Add pineapple chunks, water chestnuts, broccoli, and red pepper. Stir-fry for 3 to 4
minutes, or until the vegetables are crisp-tender.
4.
In a small bowl, combine the reserved pineapple liquid, soy sauce, vinegar, ketchup,
cornstarch, and sugar; mix well. Stir into skillet and cook 3 minutes.
5.
Add snow peas and cook 1 minute, or until sauce has thickened. Remove from heat
and serve immediately.
*Serve over white rice if desired.
Skillet Barbecued Pork
Serves 4
1/3 cup honey
1/3 cup barbecue sauce
1/3 cup Italian dressing
1 teaspoon chili powder
4 boneless pork chops, 1/2 inch thick (about 1 pound)
1.
Using a large re-sealable plastic storage bag, combine honey, barbecue sauce,
Italian dressing, and chili powder; mix well.
2.
Add pork chops to marinade; seal bag, shake to coat meat well then refrigerate for
30 to 60 minutes.
3.
Set the temperature control knob to medium-high, 375 degrees.
4.
Add pork chops to skillet with sauce mixture and cook for 5 to 7 minutes per side, or
until no pink remains.
5.
Serve and top with sauce.
Honey Dijon Glazed Pork Chops
Serves 4
4 pork loin chops, 1-inch thick
Seasoned salt for sprinkling
1 tablespoon vegetable oil
1/2 cup orange juice
1/2 cup Dijon mustard
2 tablespoons honey
2 teaspoons cornstarch
1.
Sprinkle both sides of pork chops liberally with seasoned salt.
2.
Set the temperature control knob to medium-high, 375 degrees.
3.
Heat oil; add pork chops and brown for 3 minutes on each side.
4.
In a bowl, combine remaining ingredients; pour mixture over pork chops. Cover
skillet with lid, reduce heat to low, 200 degrees and simmer 8 to 10 minutes, or until
thoroughly cooked.
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