Swiss Steak, Roast Pork Chops

MW 6qt roaster 63807 10/25/01 2:26 PM Page 18 Sally Mercury:65946 Metalware books:63807:

Swiss Steak

1	(2-1/2 to 3 Lb.) Round steak	2	Large Onions, sliced
2	Tsp. Worcestershire sauce	1	Can (16 Oz.) Stewed tomatoes
1/2 Tsp. Ground black pepper

Preheat 6-Qt. Roaster Oven to 375˚F.

Lightly spray Cookwell with spray cooking oil. Place meat in preheated Cookwell. Brush Worcestershire sauce over meat; sprinkle on pepper. Cover; roast 20 minutes.

Add onions and stewed tomatoes. Reduce temperature to 300˚F.; cover; roast 30 to 40 minutes (145˚F. to 160˚F. on meat thermometer). For slow cooking: Brown meat then reduce temperature to 250˚F.

and roast 2 to 3 hours or until tender.

Roast Pork Chops

1 Tbsp. Margarine

1 Pkg. (1-1/4 Oz.) Dry onion soup mix

4 Pork chops, center cut, 1-inch thick (approximately 2 Lb.)

Preheat 6-Qt. Roaster Oven to 400˚F.

Lightly spray Cookwell with spray cooking oil. Add margarine. Cover; cook until melted. Arrange pork chops in preheated Cookwell. Cover; roast 5 minutes.

Reduce temperature to 300˚F. Sprinkle soup mix over chops. Cover; roast 25 to 30 minutes for well done (170˚F. on meat thermometer).

Serves 2 to 4.

Stuffed Pork Chops

Mini-Meat Loaves

2 Lb. Lean ground beef 1/4 Cup Dry bread crumbs 1/4 Cup Grated Parmesan

cheese, divided

2 Tbsp. Dry milk granules

1 Egg

1/4 Cup Water

1 Tsp. Worcestershire sauce

1 Tsp. Italian herb seasoning

1 Green onion, thinly sliced 1/4 Cup Barbecue sauce

4	Pork chops, center cut,	1	Green onion, thinly sliced
	1-inch thick	1	Tbsp. Parsley flakes
1	Cup Seasoned croutons	1	Tsp. Italian herb seasoning
	(or dry bread, cubed)	1/4 Cup Apple juice

1/4 Cup & 2 Tbsp. Margarine, melted, divided

Preheat 6-Qt. Roaster Oven to 425˚F.

With tip of knife along the bone, cut pork chops halfway down,

Set Rack in Cookwell. Preheat 6-Qt. Roaster Oven to 350˚F. Combine beef, bread crumbs, 2 Tbsp. cheese and milk granules in

medium mixing bowl. Add remaining ingredients except for barbecue sauce; stir until well mixed.

Form into 4 loaves. Place loaves on Rack. Brush barbecue sauce evenly over meat; sprinkle on remaining Parmesan cheese. Cover; bake 25 to 30 minutes (150˚F. to 160˚F. on meat thermometer).

6 Qt. Roaster Oven

then cut toward outside to make pocket.

In medium mixing bowl, combine croutons, 1/4 Cup margarine, onion, parsley and herbs until well mixed. Divide stuffing into 4 portions; stuff one portion into each pork chop.

Lightly spray Cookwell with spray cooking oil. Pour remaining 2 Tbsp. melted butter into preheated Cookwell. Arrange pork chops in Cookwell. Cover; bake 5 to 8 minutes or until bottom side is browned. Turn pork chops over; bake 5 minutes or until other side is browned.