Hungarian Pork Chops

2 4-ounce boneless pork chops, 1/2 inch thick

Marinade

2 Tablespoons chili sauce

1-1/3 Tablespoons lemon juice

2 Tablespoons grated onion 1/3 teaspoon dry mustard

1 Tablespoon Worcestershire® sauce Dash salt, pepper and paprika

Mix above ingredients well and pour over chops. Marinate for up to 3 hours in the refrigerator. Load into Adjustable Flat Basket and insert in Rotisserie. Set Timer for 18-26 minutes or until done. The meat is done when the internal temperature is 160ºF on the meat thermometer. Serves 2.

Honey Pineapple Pork Roast

1 4-pound boneless pork roast

Marinade

1/4 cup tamari or light soy sauce 1/4 cup white vinegar

1/4 cup extra virgin olive oil

1/4 cup fresh or canned (packed in juice) crushed pineapple 2 Tablespoons honey

2 Tablespoons finely chopped ginger

2 cloves finely chopped garlic

Soak a 5 lb. boneless, trimmed and tied pork roast in marinade for 4 hours in the refrigerator. Place on Rotisserie Bar Assembly and insert in Rotisserie. Set Timer for 2 1/4 - 3 hours or until the meat is at least 160ºF. Close Rotisserie Cover. You may want to use drippings for basting during the last 45 minutes of cooking. Baste periodically every 10-15 minutes. Serves 12.

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