Crock-Pot OnePot manual Stuffed Pork Chops, Pork Shanks, Serves

2.Add 11/3 cups of Israeli couscous and cook, stirring until tender about 6-8 minutes. Drain and use immediately or rinse under cold water and reserve for later use.

Pork Shanks:

1.Season the shanks well with salt and pepper.

2.Place the One PotTM stoneware on stovetop set to MEDIUM-LOW heat, add the oil and heat until hot but not smoking. Add the shanks and brown on all sides. Remove and set aside.

3.Pour off all but about 2 tablespoons of oil or enough to coat the bottom of the One PotTM stoneware. Add half of the carrots, half of the celery, the onion and garlic and cook on stovetop over a MEDIUM-LOW heat until the vegetables are soft but not brown, about 5 minutes.

4.Add the tomato paste, wine, vinegar, mustard oil, chicken broth and peppercorns and bring to a boil, stirring and scraping up any browned bits stuck to the bottom of the pan. Return the shanks to the One PotTM stoneware and place One PotTM stoneware in the heating base. Cover; cook on HIGH for 2 hours, turning the shanks every 20 minutes or so.

5.Remove the shanks, strain out all of the solids from the braising liquid, and add in the uncooked carrot and celery. Place the shanks back in One PotTM stoneware and, and transfer One PotTM stoneware to heating base.

6.Cover; cook on HIGH for 1 hour. Check the shanks for doneness: remove one and place it on a plate. The meat should be very soft but still attached to the bone.

7.To serve; add the precooked couscous to the One PotTM stoneware just to reheat, about 3-4 minutes. Using a slotted spoon, remove some of the couscous, carrot and celery and place in the bottom of a shallow bowl. Place a pork shank on top of that and then spoon 2-3 ounces of the braising liquid into the bowl.

Serves 4

Note: The recipes included in this instruction book must always be used with One PotTM stoneware. When using an electric stovetop, the heat diffuser must be used with One PotTM stoneware.

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Stuffed Pork Chops

6 2-inch thick pork chops (bone in)

1 8-ounce can creamed corn 1½ cups bread crumbs

cup chopped scallions 2 teaspoons salt

2 teaspoons pepper

1 teaspoon ground sage

4-8 teaspoons water (for bread crumbs) ¼ 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 One PotTM stoneware.

3.Place One PotTM 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 One PotTM 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 filling for the creamed corn if desired).

Serves 6-8

Note: The recipes included in this instruction book must always be used with One PotTM stoneware. When using an electric stovetop, the heat diffuser must be used with One PotTM stoneware.

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