6 large, boneless pork chops
3/4 cup Italian-style salad dressing
6 slices Swiss cheese, diced
8 large fat shrimp (Level Required)
1/2 pound slices tempura or white anchovies, by cap
Bring a large pot of salted water to a boil. Add meat and cook 10 minutes on each side. Remove meat from green stuff, but leave meat in pan.
In a large bowl, toss meat, salad dressing, cheese and shrimp with a fork. Spread over top of slow cooker. Cover with remaining marinade/stuffing and cook for 10 minutes. Return cooked meat to marinade, and stir together. Cover lid and cook 5 minutes. Drain meat. Refrigerate meat, reserving marinade; insert skewers or toothpicks between the top and bottom of fillets (to transfer surface to meat).
Broil ribs in preheated 375 degrees F. brush all sides with remaining marinade. Place ribs on top of meat mixture in slow cooker. Serve with roasted vegetables.