Rival Crock-Pot 5070, Руководство пользователя

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POT ROASTED PORK
1 (5 to 6-lb.) boneless pork loin roast 2 bay leaves
1⁄2 teaspoon salt 1 whole clove
1⁄4 teaspoon ground black pepper 1⁄2 cup water
1 clove garlic, slivered 1 tablespoon soy sauce
2 medium onions, sliced
Rub pork roast with salt and pepper. Make tiny slits in meat and insert slivers of
garlic. Put 1 sliced onion in bottom of stoneware. Add pork roast, remaining onion,
and other ingredients. Cover and cook on
LOW 10 to 12 hours ( HIGH : 5 to 6 hours).
NOTE: For additional browning, broil pork loin before slow cooking. Place roast in
broiler pan; broil 15 to 20 minutes or until lightly browned; drain, place in
stoneware and continue as recipe directs.
PORK CHOPS ON RICE
1 cup brown rice 1⁄2 teaspoon ground black pepper
1 1⁄3 cup converted white rice 8 to 12 boneless pork chops, 3⁄4- to
1⁄2 cup butter or margarine 1-inch thick
1 cup chopped onion 2 cans (10.5-oz.) beef consomme
2 cans (4-oz.) sliced mushrooms, drained 1/4 cup Worcestershire sauce
2 teaspoons dried thyme, divided 1 teaspoon paprika
1 teaspoon rubbed sage 1⁄2 teaspoon ground nutmeg
1 teaspoon salt
Spray inside of stoneware with non-stick vegetable coating. Combine white and
brown rice with butter in skillet. Saute over medium-high heat, stirring occasionally,
until rice is golden brown. Remove from heat and stir in onion, mushrooms,
1 teaspoon thyme, sage, salt and pepper. Pour rice mixture into slow cooker. Arrange
chops over rice. Combine consomme and Worcestershire sauce and pour over chops.
Combine remaining thyme, paprika and nutmeg; sprinkle over chops. Cover and
cook on
LOW 7 to 9 hours ( HIGH : 4 to 5 hours).