Crock-Pot VersaWare Pro owner manual Stuffed Pork Chops, Gingered Sherry Pork Roast, Serves

Stuffed Pork Chops

6 2-inch thick pork chops (bone-in)

1 8-ounce can creamed corn

11/2 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® Pro 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 filling for the creamed corn if desired).

Serves 6-8

Note: when using an electric stovetop, the heat diffuser

44MUST ALWAYS be used with the VersaWare® Pro stoneware.

Gingered Sherry Pork Roast

Extra virgin olive oil

1 clove garlic, chopped

21/2 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® Pro 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

Note: when using an electric stovetop, the heat diffuser	45
MUST ALWAYS be used with the VersaWare® Pro stoneware.

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6/2/08 10:54:36 AM