Fix-It and Forget-It Pink Cookbook (71 page)

Marcia S. Myer

Manheim, PA

4 pork shoulder steaks, cut ½-inch thick

1 Tbsp. oil

1 large onion, sliced

1 large green pepper, sliced

2 tomatoes, sliced

1 Tbsp. instant tapioca

½ cup barbecue sauce

¼ cup red wine

½ tsp. cumin

1. Brown steaks in hot oil in skillet.
   
2. In slow cooker, arrange slices of onion, green pepper, and tomato.
   
3. Sprinkle tapioca over vegetables.
   
4. Place browned pork steaks on top of vegetables.
   
5. In bowl combine barbecue sauce, wine, and cumin.
   
6. Pour over meat.
   
7. Cover. Cook 8 hours on Low.
   

Bonita Ensenberger

Albuquerque, NM

4 pork chops

salt to taste

pepper to taste

1 tsp. garlic powder

1 Tbsp. oil

2-2½ cups ketchup

½ cup brown sugar

1 Tbsp. hickory-flavored liquid smoke

1 cup onions, chopped

1. Season chops with salt, pepper, and garlic powder. Brown on both sides in oil in skillet. Drain.
   
2. Combine ketchup, brown sugar, and liquid smoke in bowl.
   
3. Place onions in slow cooker. Dip browned pork chops in sauce mixture and place on onions. Pour remaining sauce over chops.
   
4. Cover. Cook on Low 7-9 hours, or on High 4-5 hours.
   

Makes a great meal served with
cole slaw
and oven-roasted, cut-up
root vegetables
.

Shirley Sears

Tiskilwa, IL

6 pork chops

¹
/
₃
cup chopped onions

½ tsp. salt

¹
/
₃
tsp. garlic salt

¹
/
₈
tsp. pepper

28-oz. can vegetarian,
or
baked, beans

¼ tsp. hot pepper sauce

13½-oz. can crushed pineapple, undrained

¹
/
₃
cup chili sauce

1. Brown pork chops in skillet five minutes per side. Place in slow cooker.
   
2. Sauté onion in skillet in meat juices. Spread over pork chops.
   
3. Sprinkle with salt, garlic salt, and pepper.
   
4. Combine beans and hot sauce. Pour over chops.
   
5. Combine pineapple and chili sauce. Spread evenly over beans.
   
6. Cover. Cook on Low 7-8 hours.
   

Mary L. Casey

Scranton, PA

2 1-lb. cans pork and beans

½ cup ketchup

2 slices bacon, browned and crumbled

½ cup chopped onions, sautéed

1 Tbsp. Worcestershire sauce

¼ cup firmly packed brown sugar

4-6 pork chops

2 tsp. prepared mustard

1 Tbsp. brown sugar

¼ cup ketchup

1 lemon, sliced

1. Combine beans, ½ cup ketchup, bacon, onions, Worcestershire sauce, and ¼ cup brown sugar in slow cooker.
   
2. Brown chops in skillet. In separate bowl, mix together 2 tsp. mustard, 1 Tbsp. brown sugar, and ¼ cup ketchup. Brush each chop with sauce, then carefully stack into cooker, placing a slice of lemon on each chop. Submerge in bean/bacon mixture.
   
3. Cover. Cook on Low 4-6 hours.
   

Jan Mast

Lancaster, PA

2 medium acorn squash, unpeeled

6 pork chops, trimmed of fat

¾ tsp. salt

2 Tbsp. butter, melted

¾ cup brown sugar

1 Tbsp. orange juice

½ tsp. grated orange peel

¹
/
₈
tsp. ground cloves

1. Cut each squash into 4-5 crosswise slices. Remove seeds.
   
2. Arrange 3 or 4 chops in slow cooker. Cover with squash slices. Top with remaining 2 or 3 chops.
   
3. In a small mixing bowl, combine remaining ingredients and spread over squash slices and chops.
   
4. Cook on Low 4 hours. Check if chops on bottom of cooker are done. If so, remove from cooker and keep warm. Place remaining chops on bottom of cooker. Cover and continue cooking until tender, up to 1-1½ hours.
   

Serve each chop topped with a slice or two of squash.

Jan Moore

Wellsville, KS

16-oz. bottle Italian salad dressing (use less if cooking only 2 chops)

2-4 pork chops

1. Place pork chops in slow cooker. Pour salad dressing over chops.
   
2. Cover. Cook on Low 2-4 hours, or until tender.
   

Variation:

Add cubed potatoes and thinly sliced carrots and onions to meat before pouring dressing over top.

Lucille Metzler

Wellsboro, PA

4 pork chops

10¾-oz. can cream of mushroom soup

¼ cup ketchup

2 tsp. Worcestershire sauce

1. Put chops in slow cooker.
   
2. Combine remaining ingredients. Pour over chops.
   
3. Cover. Cook on High 3-4 hours, or on Low 8-10 hours.
   

Variation:

Add one sliced onion to mixture.

Maryland Massey

Mellington, MD

Jeanne Hertzog

Bethlehem, PA