Viking RDMOR206SS Convection Cookbook - Page 21

Stuffed Pork Chops, Pineapple Pork Roast, Ginger Pork Kabobs

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Stuffed Pork Chops 4 pork chops, 11/4 inches thick 1 cup chopped apple 1/2 cup soft bread crumbs 1/2 cup chopped walnuts 1/4 cup chopped onion 1/4 cup raisins 1 egg 1 teaspoon dried parsley flakes 1/2 teaspoon dried thyme leaves 1/4 teaspoon ground sage 1/8 teaspoon pepper  Makes 4 servings Make pocket in each chop. Combine remaining ingredients; mix well. Stuff each chop with one-fourth of the mixture. Place chops directly on turntable or round baking pan. Roast 30 minutes on HIGH MIX or until meat next to bone is no longer pink. Per Serving: Calories: 451 Protein: 36 g. Carbohydrate: 19 g. Fat: 26 g. Cholesterol: 156 mg. Sodium: 100 mg. Pineapple Pork Roast 1 cup pineapple preserves 1/4 cup prepared mustard 1 tablespoon prepared horseradish 1 tablespoon soy sauce 2 to 31/2 pound trimmed, boneless loin pork roast  Makes 8 servings Combine all ingredients except pork roast in small bowl. Place roast on low rack. Roast on Convec Roast setting number 4. Cover roast with sauce during last 20 minutes of cooking. Cover and let stand 10 minutes before serving. Extra sauce may be heated and served with roast. *Per Serving: Calories: 285 Protein: 25 g. Carbohydrate: 27 g. Fat: Cholesterol: Sodium: *Based on 2 pound trimmed, boneless loin pork roast 9 g. 70 mg. 289 mg. Ginger Pork Kabobs 1 egg, beaten 1/2 cup crushed chow mein noodles 1/4 cup apple juice 2 tablespoons soy sauce 1 tablespoon grated gingerroot 1 pound ground pork 1 can (8 ounces) pineapple chunks (juice pack), drained 1 large red pepper, cut into 3/4-inch chunks 1/2 cup apple juice 2 tablespoons cider vinegar 1 teaspoon cornstarch  Makes 4 servings Mix egg, crushed noodles, 1/4 cup apple juice, soy sauce and gingerroot. Crumble ground pork into mixture; blend thoroughly, shape into 1-inch balls. Set aside. For glaze, mix 1/2 cup apple juice, vinegar and cornstarch in small bowl. Microwave at HIGH (100%) until thickened, 11/2 to 3 minutes, stirring every 30 seconds. Preheat oven for broiling. Thread pork balls alternately with pineapple and red pepper chunks on 4 wooden or metal skewers. Place on low rack. Brush kabobs with glaze. Broil in preheated oven 20 to 25 minutes. Brush with remaining glaze before serving. Per Serving: Calories: 256 Protein: 29 g. Carbohydrate: 18 g. Fat: 7 g. Cholesterol: 153 mg. Sodium: 652 mg. Convert your own casserole recipes. Bake 25 to 30 minutes on HIGH MIX or until thoroughly heated. 19

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19
Stuffed Pork Chops
4
pork chops, 1
³
inches thick
1
cup chopped apple
²
cup soft bread crumbs
²
cup chopped walnuts
³
cup chopped onion
³
cup raisins
1
egg
1
teaspoon dried parsley flakes
²
teaspoon dried thyme leaves
³
teaspoon ground sage
´
teaspoon pepper
Makes 4 servings
Make pocket in each chop. Combine remaining ingredients;
mix well. Stuff each chop with one-fourth of the mixture.
Place chops directly on turntable or round baking pan.
Roast 30 minutes on HIGH MIX or until meat next to bone
is no longer pink.
Per Serving:
Calories:
451
Protein:
36 g.
Carbohydrate:
19 g.
Fat:
26 g.
Cholesterol:
156 mg.
Sodium:
100 mg.
Pineapple Pork Roast
1
cup pineapple preserves
³
cup prepared mustard
1
tablespoon prepared horseradish
1
tablespoon soy sauce
2 to 3
²
pound trimmed, boneless loin pork roast
Makes 8 servings
Combine all ingredients except pork roast in small bowl.
Place roast on low rack.
Roast on Convec Roast setting number 4.
Cover roast with sauce during last 20 minutes of cooking.
Cover and let stand 10 minutes before serving. Extra sauce
may be heated and served with roast.
*Per Serving:
Calories:
285
Protein:
25 g.
Carbohydrate:
27 g.
Fat:
9 g.
Cholesterol:
70 mg.
Sodium:
289 mg.
*Based on 2 pound trimmed, boneless loin pork roast
Ginger Pork Kabobs
1
egg, beaten
²
cup crushed chow mein noodles
³
cup apple juice
2
tablespoons soy sauce
1
tablespoon grated gingerroot
1
pound ground pork
1
can (8 ounces) pineapple chunks (juice pack), drained
1
large red pepper, cut into
±
-inch chunks
²
cup apple juice
2
tablespoons cider vinegar
1
teaspoon cornstarch
Makes 4 servings
Mix egg, crushed noodles,
³
cup apple juice, soy sauce and
gingerroot. Crumble ground pork into mixture; blend thor-
oughly, shape into 1-inch balls. Set aside.
For glaze, mix
²
cup apple juice, vinegar and cornstarch in
small bowl. Microwave at HIGH (100%) until thickened, 1
²
to 3 minutes, stirring every 30 seconds.
Preheat oven for broiling. °read pork balls alternately with
pineapple and red pepper chunks on 4 wooden or metal
skewers. Place on low rack.
Brush kabobs with glaze. Broil in preheated oven 20 to 25
minutes. Brush with remaining glaze before serving.
Per Serving:
Calories:
256
Protein:
29 g.
Carbohydrate:
18 g.
Fat:
7 g.
Cholesterol:
153 mg.
Sodium:
652 mg.
Convert your own casserole recipes.
Bake 25 to 30 minutes on HIGH MIX or until thoroughly
heated.