Pork Chops in Tomato Sauce - serves 4

4 pork chops
1 pinch garlic salt
1 tbsp vegetable oil
1 onion, chopped
2 stalks chopped celery, with leaves
12 ounces tomato paste
15 oz can tomato sauce
3 cups water

Season pork chops with garlic salt to taste. In a large skillet, heat oil over medium high heat. Add chops and brown in oil for about 4 to 6 minutes each side. Remove from skillet and set aside.
In the same skillet, saute onion and celery until translucent. Add tomato paste and heat through, stirring, until liquid is bubbling. Add tomato sauce and heat through, stirring, until bubbling. Add water to thin sauce. Return chops to skillet, reduce heat to very low and let simmer until meat is very tender and sauce thickens (about 1 1/2 to 2 hours), adding water as needed.

Pork with Savory Sauce - serves 4

3/4 cup homemade Chicken stock
1/4 cup raspberry or balsamic vinegar
4 teaspoons olive oil
2 tablespoons port wine
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon dried oregano
1 garlic clove, minced
1 teaspoon cornstarch
2 tablespoons cold water
1 1/4 pounds pork tenderloin, all visible fat removed, cut into 1/4 inch medallions

In a small saucepan, combine stock, vinegar, 2 teaspoons oil, wine, pepper, oregano and garlic. Cook, uncovered, over medium-high heat about 20 minutes, or until liquid is reduced to 1/2 cup.
Mix cornstarch and water and stir to fully dissolve. Add to the pan, stirring to mix well. Heat over medium heat, stirring until mixture thickens, about 1 minute. Cover, remove from heat and set aside.
Heat 2 teaspoons oil in a nonstick skillet over medium-high. Add pork and saute 3 to 4 minutes on each side, or until pork is no longer pink. Pour 2 tablespoons of sauce over each piece.
Serve hot.

Roast Pork with Raisin-Onion Sauce - serves 2

Preparation - 30 minutes

1/2 pound pork tenderloin
1/2 tsp cracked pepper
1 tsp vegetable oil
1/4 cup sliced onion
2 tsp all-purpose flour
1/2 cup canned low-sodium chicken broth
1/4 cup each dark raisins and port wine

Preheat oven to 425 F. Rub all sides of pork with pepper and set on rack in roasting pan. Roast until pork is cooked through, 15-18 minutes.
While pork is roasting prepare raisin-onion mixture. In 6-inch nonstick skillet heat oil; add onion and cook over medium-high heat, stirring, until softened.
Sprinkle with flour and stir quickly to combine; continuing to stir, add chicken broth, raisins, and wine.
Reduce heat to medium-low and cook, stirring, until mixture thickens, 10 minutes.
To serve, slice pork diagonally and arrange on serving platter; top with raisin-onion mixture.

Tortillas With Nacho Sour Cream Sauce - serves 10

10 (8 �?inch) wheat flour tortillas
1 1/2 cups reduced fat, shredded cheddar cheese
Filling:
1 pound extra lean ground pork, browned and drained
1 (16 �?ounce) can fat free refried beans
1/2 package -2 1/2 tbsp taco seasoning mix
Sauce:
11 oz can nacho cheese soup
4 oz container no fat sour cream

Preheat oven to 350°F. Spread 1 1/2 cups of the sauce in a 13 x 9x 2 �?inch pan.
Divide the filling equally and place on each tortilla. Top each with 2 tablespoons cheese. Roll up each tortilla and place, seam �?side down, in a prepared pan.
Pour remaining sauce over the tortillas. Sprinkle remaining 1/4 cup cheddar cheese on top. Cover with foil and bake 30 minutes. Remove foil and bake an additional 15 minutes. Serve hot.

Sauerkraut, apples and caraway seed herald the German culinary roots of this hearty roast. Put this in the oven on a Sunday afternoon for a “winter’s coming�?Sunday supper. Serve with sliced rye bread and a cucumber salad.

4 to 5 pound pork sirloin roast
1 tablespoon brown sugar
1 tablespoon cornstarch
3/4 teaspoon caraway seed, divided use
1/4 teaspoon salt
2 cups apple juice, divided use
1 tablespoon lemon juice
2 (16-ounce) packages refrigerated sauerkraut, drained and rinsed
1 1/2 cups chopped apple
1/2 cup coarsely shredded carrots

1. In medium saucepan, combine brown sugar, cornstarch, 1/4 teaspoon of the caraway seed and salt. Stir in 1 1/2 cups apple juice and lemon juice. Cook and stir over medium heat until thickened. Set aside.
2. Place pork in shallow roasting pan. Roast at 350 degrees F. for 1 hour. S
3. poon combined sauerkraut, apples, carrot, 1/2 cup remaining apple juice and 1/2 teaspoon caraway seed around pork roast. Pour apple juice mixture over pork roast and sauerkraut; cover. Roast 30 minutes longer, until meat thermometer reads 155 to 160 degrees F.
4. Let roast stand 5 to 10 minutes; slice to serve.

Makes 8 servings.

Nutrition Facts:
Calories 192 calories
Protein 21 grams
Fat 7 grams
Sodium 410 milligrams
Cholesterol 63 milligrams