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23
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42
RECIPES - Pork
Stuffed Pork Chops
4.2 Qt.
6/8 Qt.
Ingredients
1 1/2 cups 3 cups
Bread Cubes
1 Tbsp
2 Tbsp
Butter or Margarine
2 Tbsp
1/4 cup
Parsley, chopped
4
8
Pork Chops - 1 to 1 1/2 in. thick, with pocket cut
along side of bone.
3/4 tsp
1 1/2 tsp Salt
Dash
1/4 tsp
Pepper
1 Tbsp
2 Tbsp
Fat
1 10-oz
can
1 10-oz
can
Consommé
1 cup
2 cups
Water
4
servings
8
servings
1.
Brown bread cubes in butter. Mix with parsley.
2.
Stuff chops with bread mixture. Season with salt and pepper.
3.
Brown chops in fat in cooker.
4.
Place chops on rack in cooker. Add consommé and water.
5.
Cover, set control at 10 PSI and cook 12-15 minutes after control jiggles.
6.
Cool cooker normally for 5 minutes, then place under faucet. Prepare gravy recipe.
Spareribs, Sauerkraut and Potatoes
4.2 Qt
6/8 Qt.
Ingredients
2 1/2 lbs.
5 lbs.
Spareribs
1 Tbsp
2 Tbsp
Fat
1 tsp
2 tsp
Salt
Dash
1/4 tsp
Pepper
1 1-lb can
2 1-lb cans
Sauerkraut, drained
1 Tbsp
2 Tbsp
Brown Sugar
4
8
Potatoes, medium, whole
1 1/4 cups
3 cups
Water
4 servings
8 servings
1.
Brown ribs in fat in cooker. Season with salt and pepper.
2.
Put sauerkraut in bottom of cooker and sprinkle with brown sugar
3.
Place ribs and potatoes over sauerkraut. Add water.
4.
Cover, set control at 10 PSI and cook 20 minutes after control jiggles.
5.
Cool cooker normally for 5 minutes, then place under faucet.
