SPARERIBS WITH ORANGE SAUCE

 

 

Makes

4 Servings

4 Ibs. pork

spareribs

(short

ribs)

1

can

frozen

orange

juice concentrate, thawed

1

tsp.

Worcestershire sauce

tsp.

garlic salt

 

 

tsp.

pepper

 

 

1)Heat skillet to 350°F

2)In Electric Skillet, cover ribs with salted water. Cover skillet; simmer till ribs are almost tender, about 1 hour. Drain thoroughly.

3)Meanwhile, in bowl combine remaining ingredients. Brush ribs with sauce.

4)Cook at 350°F until ribs are glazed and browned, 30-40 minutes;

baste occasionally with sauce.

 

 

GOURMET PORK CHOPS

 

 

Makes 4

Servings

4

slices

Swiss cheese,

diced

 

cup

chopped parsley

 

cup chopped fresh mushrooms

4

loin pork chops, 1 inch thick

1

egg,

slightly beaten

 

 

cup

packaged dry

bread crumbs

3

Tbsp.

shortening

 

 

cup

Chablis wine

 

1)Combine cheese, parsley and mushrooms.

2)Slit each pork chop from the bone almost to the fat, making a pocket.

3)Fill pockets with cheese mixture.

4)Preheat Electric Skillet to 340°F.

5)Dip pork chops into egg, then bread crumbs.

6)Melt shortening in skillet and brown chops well on both sides.

7) Chablis wine. Reduce heat to Simmer. Cover and cook 45 minutes or until chops are tender.

8)Remove to hot platter.

9)Season sauce with salt to taste, pour over chops.