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Mustard-Brown Sugar Glazed Pork Chops
Three or Four 1 Inch Thick Center Cut Pork Chops
1
/
Cup Brown Sugar
2
1
/
Cup Dijon Mustard
4
Pinch Each of Dried Thyme and Dried Sage
Pat pork chops dry with a paper towel. Stir together mustard, thyme and sage. Coat
pork chops well with the herb mustard. Press brown sugar into the herb mustard.
Place the pork chops in the Rotisserie Basket for 30 to 35 minutes or until cooked
through. If not brown enough, position the Basket facing the Heating Element and
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turn the switch to "Pause-to-Sear" for 2 to 3 minutes on each side. Serves 3 to 4.
Apricot-Orange Glazed Game Hens
1
Two 1
/
to 2 Pound Rock Cornish Game Hens
2
3 Tablespoons Fresh Orange Juice
3 Tablespoons Soy Sauce
1
/
Cup Apricot Preserves
2
Salt and Fresh Ground Pepper
Stir together the preserves, orange juice and soy sauce. Separate and reserve half
of the sauce and serve it with the hens. Wash and thoroughly dry the game hens
inside and out. Season the inside cavity with salt and pepper and brush the game
hens with the other half of the sauce. Cook 40 to 50 minutes or until the temper-
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ature reaches 180°F on a meat thermometer . Serve with warmed reserve sauce.
.
Serves 2 to 4.
BBQ Beef Kabobs
2 Pounds Beef Top Sirloin
1 Cup Ron's Showtime BBQ Sauce
2 Bell Peppers; Cut in 1 Inch Pieces
2 Cups Whole Mushrooms
1 Purple Onion, Cut in 1 Inch Pieces
1
Cut the beef into 1
/
inch cubes and place in a medium bowl. Stir in BBQ sauce;
4
cover and let marinate for 1 to 4 hours in the refrigerator. Remove the beef from
the sauce and skewer on the Kabob Rods, alternating beef with desired vegetables.
Cook for 20 to 25 minutes or until they reach desired doneness. Baste with BBQ
sauce only during the last 5-10 minutes. Serves 6.
RECIPES
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