Gingered Pork Chops in Orange Sauce - serves 4

1/4 cup all-purpose flour
2 tsp ground ginger
Salt to taste
1/2 tsp ground black pepper
4 tbsp olive oil
4 thick cut pork chops
1 onion, halved and thinly sliced
1 tbsp brandy
1 1/2 cups orange juice

Preheat the oven to 350F. Place the flour, ginger, salt and pepper into a paper or plastic bag. Put the chops in the bag, and shake to coat. Heat oil in a frying pan over medium-high heat. Brown pork chops in the hot oil on both sides. Transfer the chops to a casserole dish.
Place the onion in the hot frying pan, and cook until limp. Pour the brandy into the pan, and stir to incorporate any bits of food that may be stuck to the pan. Pour the onion and juices over the pork chops in the dish. Pour the orange juice into the casserole as well.
Cover and bake for 45 minutes, or until chops are no longer pink. Serve with the orange sauce from the dish.

Pork Chops in Apple Brandy Sauce

4 pork loin chops, bone in
1 tsp dried thyme
1 tsp unsalted butter
1 tsp olive oil
1 apple, peeled, cored and thinly sliced
2 shallots, thinly sliced
1/2 cup apple juice
1/2 cup evaporated skim milk
2 tbsp apple brandy

Season pork with thyme and pepper to taste. Melt butter and oil in a heavy nonstick skillet over medium high heat. Cook chops 3 minutes. Turn chops over and add apple and shallots to skillet. Season with salt to taste. Cook 3 minutes or until chops are browned and apples are softened. Stir in remaining ingredients and bring to a boil. Reduce heat to medium low and cook 8-10 minutes, or until chops and apples are tender and sauce is thickened.

Pork Chops with Mushroom Sauce - servings 6

6 pork chops
1 tsp salt
1/4 tsp ground black pepper
Garlic powder to taste
2 tbsp butter
2 large onions, finely chopped
4 cups thinly sliced potatoes
1 (10.75 ounce) can condensed cream of mushroom soup
1 1/4 cups milk

Preheat oven to 350F. Rub pork chops with salt, pepper and garlic powder. Melt butter in a skillet, add chops and brown on both sides. Remove from skillet.
Place onions in skillet and brown. Stir together in skillet mushroom soup, milk and browned onions until mixed well.
Put sliced potatoes in buttered 2 quart baking dish. Arrange chops over top. Pour soup mixture over chops.
Cover and bake in oven for 30 minutes. Uncover, and bake for 30 to 40 minutes until potatoes are done.

Pork Chops with Raisin-Pignolia Sauce - serves 2

Preparation - 25 minutes

2 boneless pork loin chops (1/4 pound each)
1 tsp olive or vegetable oil
1/2 ounce pignolias (pine nuts)
1/4 cup sliced shallots or chopped onion
1 tsp all-purpose flour
1/2 cup canned low-sodium chicken broth
2 tbsp dry vermouth
1/4 cup golden raisins
1 tsp chopped fresh rosemary or 1/4 tsp rosemary leaves

Preheat broiler. Spray rack in broiling pan with nonstick cooking spray; arrange chops on rack and broil 6 inches from heat source, until browned and done to taste, 5 minutes on each side.
While chops are broiling prepare sauce. In 9-inch nonstick skillet heat oil; add pignolias and shallots and cook over medium heat, stirring, until pignolias are golden brown, about 2 minutes.
Sprinkle with flour and stir quickly to combine, continuing to stir, cook 1 minute longer. Stir in broth and vermouth and bring mixture to a boil.
Reduce heat to low; stir in raisins and rosemary and let simmer until flavors blend, 4 minutes.
To serve, arrange chops on serving platter and top with sauce.

Pork Chops with Sour Cream Sauce - servings 6

6 pork chops
Salt and pepper to taste
Garlic powder to taste
1/2 cup all-purpose flour
1 large onion, sliced 1/4 inch thick
2 cubes chicken bouillon
2 cups boiling water
2 tbsp all-purpose flour
1 (8 ounce) container sour cream

Season pork chops with salt, pepper and garlic powder then dredge in flour. In a skillet over medium heat, lightly brown chops in a small amount of oil; place in slow-cooker and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cook on low 7 to 8 hours.
After the chops have cooked, remove from slow-cooker and keep warm. Be careful, the chops are so tender they will fall apart. In a bowl blend 2 tbsp flour with the sour cream; mix into meat juices. Turn slow-cooker to high for 15 to 30 minutes until sauce is slightly thickened. Serve sauce over pork chops.

Pork And Tofu Stir-Fry - serves 6

1 pound lean, bonelesspork, all visible fat removed

Marinade
1 tablespoon homemade chicken stock
1 tablespoon dry sherry (optional)
1 tablespoon low-sodium soy sauce
2 tablespoons minced fresh ginger or 1 teaspoon ginger powder
2 cloves garlic, minced

Sauce
1/2 cup water
2 teaspoons low-sodium soy sauce
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch

Vegetables
3 teaspoons vegetable oil, to be used 1 teaspoon at a time
1 small green bell pepper, cut into 1-inch strips
1 small red or yellow bell, cut into 1-inch strips
1 small onion, cut into wedges
6 green onions with tops, sliced diagonally
2 stalks celery, sliced diagonally
20 snow peas, trimmed
1 cup finely sliced red cabbage
8 ounces firm tofu, drained and cut into 1/2-inch cubes
10 to 12 cherry tomatoes, halved

Slice pork into thin 1-inch strips. In a small bowl, combine all ingredients for marinade; add sliced pork and toss to coat. In another bowl, combine all ingredients for sauce; stir to blend and set aside.
Heat 1 teaspoon of the oil in a large, nonstick skillet or wok over high heat.
Add vegetables and stir-fry 2 minutes. Remove vegetables from pan; set aside.
Heat another teaspoon of oil and stir-fry tofu 1 to 2 minutes, or until light golden brown. Remove and set aside with vegetables.
Heat remaining teaspoon of oil, add pork and marinade. Stir-fry until meat loses its pink color. Stir in tomatoes and reserved sauce.
Cook until sauce starts to bubble and thicken. Add reserved vegetables and heat thoroughly, 1 to 2 minutes.

Pork Chops in Wine Sauce - serves 2

2 pork loin chops(5 ounces each)
2 tsp olive oil or vegetable oil
1 cup chopped red bell pepper
1 small garlic clove, minced
1/4 cup dry white table wine
1/2 tsp powdered mustard
1 tbsp rinsed drained capers
1 tsp Italian seasoning
2 large plum tomatoes, blanched, peeled, seeded, and finely chopped

Preheat broiler. Arrange chops on rack and broil 6 inches from heat source, until browned and done to taste, 5 minutes on each side.
While chops are broiling prepare sauce.
In 9-inch nonstick skillet heat oil;add onions, mushrooms, pepper and garlic and cook over medium-high heat, stirring frequently, until pepper is tender-crisp, about 3 minutes.
In 1 cup liquid measure combine wine and mustard, stirring to combine; stir into skillet. Add capers and Italian seasoning; cook, stirring constantly, until mixture comes to a boil.
Reduce heat to low; stir in tomatoes. Add pork chops to skillet and turn to coat. Cover and let simmer until flavors blend, about 5 minutes.

Root vegetables simmer with a smoked pork picnic shoulder for a traditional Nor’Easter winter dinner. Once all ingredients are assembled in a Dutch oven (or big stew pot), they simmer to tenderness—sending aromatic reminders of a great meal to come.

6 to 7 pound smoked pork picnic shoulder
1 tablespoon mixed pickling spices
2 teaspoons onion powder
6 medium carrots, cut in 1 1/2-inch pieces
1 medium rutabaga, cut in 3x1-inch rectangles
1 small cabbage, cut in wedges
1 medium green bell pepper, cut in strips
1 cup sour cream
2-3 teaspoons Dijon mustard
1-2 teaspoons honey
1 teaspoon dry mustard
1/4 teaspoon onion powder

1. Stir together well the sour cream, Dijon mustard, honey, dry mustard and the 1/4 teaspoon onion powder. Refrigerate.
2. Place pork in large Dutch oven, cover with water; add pickling spices and onion powder. Bring to a boil; reduce heat to a simmer. Simmer, covered, 3 to 3 1/2 hours or until meat is very tender. Remove pork from liquid; keep warm.
3. Place carrots and rutabaga in boiling liquid. Cook 10 minutes.
4. Carefully place cabbage wedges and pepper strips over carrots and rutabaga. Continue to cook for 5 to 10 minutes or until vegetables are tender.
5. Serve pork shoulder and vegetables with sour cream sauce.

Serves 6 to 8 with leftovers.

Nutrition Facts
Calories 230 calories
Protein 31 grams
Fat 11 grams
Sodium 120 milligrams
Cholesterol 100 milligrams
Saturated Fat 4 grams
Carbohydrates 1 grams
Fiber 0 grams

Your grandmother probably made a roast like this. It's a timeless favorite. Serve with your favorite sides.

2 to 3 pound boneless pork roast
1/2 cup honey mustard
3 tablespoons prepared horseradish
2 tablespoons brown sugar
2 (16-ounce) cans peach halves, drained
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter

1. Heat oven to 350 degrees F.
2. Place roast in shallow roasting pan and roast for 45 minutes.
3. Meanwhile, in small bowl mix together Glaze ingredients.
4. Place peach halves in shallow baking dish, cut side up. Sprinkly peaches with combined 2 tablespoons brown sugar and cinnamon; dot with butter.
5. Spread Glaze over surface of roast and continue to roast for 20 to 30 more minutes, until internal temperature, measured with a meat thermometer, reads 155 degrees F.
6. Place peaches in oven for 15 minutes to heat through.
7. Remove roast from oven and let rest 10 minutes.
8. Slice roast and serve surrounded by peaches.

Serves 8 to 12.

Nutrition Facts
Calories 290 calories
Protein 25 grams
Fat 11 grams
Sodium 140 milligrams
Cholesterol 70 milligrams
Saturated Fat 4 grams
Carbohydrates 25 grams