INGREDIENTS:

• 3 lb (1.5 kg) Canadian Pork leg or loin roast, boneless
• 1 28 fl oz./796 mL can sliced peaches packed in light syrup
• 1/2 cup (125 mL) brown sugar
• 3 tbsp (50 mL) chili sauce
• 3 tbsp (50 mL) cider vinegar
• 2 tbsp (25 mL) vegetable oil
• 1 tsp (5 mL) salt
• 1 tsp (5 mL) ground ginger
• 1 1/2 tsp (2 mL) ground pepper

DIRECTIONS

1. Place Pork roast in a plastic bag, non-metal bowl or sealable container. Reserve a few peach slices for garnish.
2. Blend all remaining ingredients in a blender or food processor until smooth.
3. Pour half of the mixture over the pork roast. Seal and refrigerate 8 hours or overnight along with remaining half peach mixture, turning bag over several times.
4. Drain the marinade into a small saucepan and boil 1 minute. Preheat barbecue on high; reduce heat to medium low. Place roast on grill over a drip pan or on the rotisserie. Close barbecue cover and roast, basting often with the marinade until internal temperature measured with a meat thermometer reaches 160°CF (70°C).
5. Tent with foil and let stand 10 minutes before carving. Garnish with reserved peach slices.

HELPFUL HINTS:

• Serve with heated reserved peach mixture.

Submitted by: Teddy B.

INGREDIENTS:

• 1/4 cup sugar
• 1 tablespoon cornstarch
• 3/4 cup cranberry juice
• 2 tablespoons cider vinegar
• 2 teaspoons soy sauce
• 1 pound fully cooked kielbasa or Polish sausage, cut into 1 1/2-inch pieces
• 2 medium tart apples, cut into wedges
• 1 medium sweet red pepper, cut into 1-inch pieces
• 1 medium green pepper, cut into 1-inch pieces

DIRECTIONS

1. In a saucepan, combine sugar and cornstarch. Stir in cranberry juice, vinegar and soy sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
2. On metal or soaked wooden skewers, alternately thread sausage, apples and peppers. Grill, uncovered, over indirect heat for 8 minutes or until heated through, turning and brushing with glaze occasionally.

HELPFUL HINTS:

• Sausage makes these colorful kabobs different from most. The meaty chunks are skewered with tart apples and colorful peppers, then basted with a mild sweet glaze.

Submitted by: Tyler H.

INGREDIENTS:

• Vegetable oil for frying
• 2 good-quality pork loin chops
• 1 small, sliced onion
• 80g pack Boursin Au Poivre cheese
• 150ml hot chicken stock
• Grated zest of ½ lemon
• Handful of baby spinach

DIRECTIONS

1. Heat a little vegetable oil in a frying pan. Season chops, add to the pan and sear on both sides. Remove and set aside.
2. Add onion to the pan and cook for 5 minutes to soften. Crumble in pack of cheese, add chicken stock and stir until combined. Add the chops and simmer for 8 minutes, turning over in the sauce halfway, or until cooked through.
3. Transfer the chops to 2 plates. Stir the lemon zest into the sauce, then simmer for a few minutes to thicken. Add spinach and cook until just wilted. Spoon over the chops and serve with boiled new potatoes.

HELPFUL HINTS:

• Serves 2; ready in 25 minutes

Submitted by: Barry H.

INGREDIENTS:

• Brine, recipe follows
• 4 double-cut pork chops, approximately 2 inches thick (about 12 to 14 ounces) (If you don't wish to do the smoking of the pork chops yourself, purchase Smoked Pork Chops from Schinkels')
• Light olive oil, for brushing
• 8 cups water, for boiling
• Peach bourbon BBQ sauce, recipe follows

BRINE:

• 8 cups water
• 2 tablespoons apple cider vinegar
• 1/2 cups salt
• 1 cup brown sugar
• 3 bay leaves
• 1 tablespoon whole black peppercorns
• 6 cloves fresh garlic, cut in 1/2

In a nonreactive, stainless steel 8-quart saucepan, bring all brine ingredients to a boil and stir until sugar and salt are completely dissolved. Transfer to a 1-gallon plastic or stainless steel container and refrigerate until completely cooled.

PEACH BOURBON BBQ SAUCE

• 2 tablespoons unsalted butter
• 3/4 cup minced shallots
• 2 (16-ounce) bags frozen peaches
• 2 tablespoons fresh lemon juice
• 2 tablespoons apple cider vinegar
• 1/3 cup light brown sugar
• 1 tablespoon Worcestershire sauce
• 1/2 cup chicken stock
• 1/3 cup bourbon whiskey
• Salt and freshly ground black pepper

In a medium saucepan melt butter over medium-high heat. Add shallots and sweat for several minutes until soft. Add peaches, bring to simmer and cook for 5 minutes. Add lemon juice, cider vinegar, brown sugar, Worcestershire sauce, and chicken stock. Simmer for 15 to 20 minutes until thick. Add whiskey, return to simmer, cook for 5 more minutes and remove from the heat. Adjust seasoning and sweetness. Puree mixture with immersion blender or food processor until smooth and thick.

DIRECTIONS

1. Special equipment: stovetop smoker or Weber kettle grill. (Impervise if you can of purchase Smoked Pork Chops)
2. Once the brine has cooled completely, add the chops and allow to soak for at least 6 but no more than 12 hours. Remove chops from brine just before smoking.Smoke pork until internal temperature reaches 140 degrees F, or about 1 to 2 hours
3. Keep grill temperature at approximately 200 to 250 degrees F or pork will overcook. Smoke chops until internal temperature reaches 140 degrees F. After desired internal temperature is reached, brush chops lightly with oil and grill over hot coals for 1 1/2 minutes; rotate 1/4 turn clockwise and grill 1 minute more to create attractive grill marks. Flip chop and repeat grilling method; the prettier side is the top.
4. Chops should ultimately reach an internal temperature of 150 to 160 degrees F. If necessary, place chops in 375 degree F oven after grilling to finish cooking. For an extra fancy presentation, pull the pork off the bone, slice into 1/4-inch strips and fan out on the plate.Brush grilled chops with melted butter and let rest 2 minutes before serving. Place each chop on the plate on a serving plate. Serve with peach bourbon bbq sauce.

HELPFUL HINTS:

• Serving suggestion: Try adding a starch as an accompaniment: mashed potatoes, stewed white beans, or even steamed brown rice.

Submitted by: Wayne L.

CUBAN PORK CHOPS with MOJO

INGREDIENTS:

• cup plus 1/4 cup orange juice, divided
• 1/2 cup plus 1/4 cup fresh lime juice, divided
• 1/4 cup vinegar
• 4 (1-inch-thick) bone-in pork chops
• 1 tablespoon black pepper
• 2 tablespoons salt
• 1 1/2 teaspoons ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 3 tablespoons canola oil
• 1/4 cup chopped red onion
• 2 cloves garlic, chopped
• 1/4 cup white wine
• 1 cup watercress, for garnish
• 1 Roma tomato, chopped, for garnish
• 1/2 avocado, sliced, for garnish

DIRECTIONS

1. In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
2. In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
3. Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
4. Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.

HELPFUL HINTS:

• Garnish with watercress, tomatoes and avocado.

Submitted by: Miles S.

CAJUN GRILLED PORK STEAK

INGREDIENTS:

• 4 boneless Canadian Pork loin steaks or chops, 3/4 inch (2 cm) thick
• 1/2 tsp (5 mL) ground black pepper
• 1/4 tsp (1 mL) cayenne pepper
• 1 tsp (5 mL) onion powder
• 2 tsp (10 mL) paprika
• 1/4 tsp (1 mL) salt
• 1/2 tsp (2 mL) fennel seeds, chopped (optional)

DIRECTIONS

1. Combine spices and sprinkle onto Pork steaks.
2. Grill over medium heat for 3 - 4 minutes per side and serve immediately.

HELPFUL HINTS:

• Use a meat thermometer to check for doneness without overcooking: cook to an internal temperature of 155 - 160 F (68 - 71 C).

Submitted by: Stewart G.

SAUSAGE AND VEGETABLE STEW

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 1 large red onion, diced
• 4 cloves garlic, smashed
• 1 tablespoon paprika, plus more for garnish
• salt
• 3 tablespoons all-purpose flour
• 6 ounces kielbasa, cut into small chunks
• 3 medium carrots, peeled and cut into large chunks
• 2 parsnips, peeled and cut into large chunks
• 14 ounces small red-skinned or new potatoes (6 to 8), quartered
• 1 tablespoon cider vinegar
• Freshly ground pepper
• 1/2 cup fresh parsley, roughly chopped
• 3/4 cup sour cream

DIRECTIONS

1. Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and garlic; cook, stirring occasionally, until soft and glistening, about 6 minutes. Add the paprika and 1 teaspoon salt; cook until the oil turns deep red, about 1 minute. Add the flour and cook until just toasted, 30 more seconds. Immediately whisk in 4 cups water. Add the kielbasa, carrots, parsnips, potatoes and 1 1/2 teaspoons salt.
2. Bring the soup to a boil, then reduce to a simmer; cover and cook until the vegetables are tender and the broth has thickened, about 20 minutes. Add the vinegar and season with pepper.
3. Combine about half of the parsley with the sour cream in a small bowl and season with salt and pepper. Ladle the stew into bowls; top with the remaining parsley, a dollop of herbed sour cream and a sprinkle of paprika. Serve with bread.

HELPFUL HINTS:

• Serve with crusty bread!

Submitted by: Mary R.

THE ULTIMATE PORK CROWN ROAST

INGREDIENTS:

• 1/2 bunch thyme, leaves only
• 1/2 bunch fresh sage, leaves only
• 2 cloves garlic, gently smashed and paper removed
• salt and freshly ground black pepper
• Extra-virgin olive oil
• 10 pounds pork rib roast (about 12 to 14 ribs)
• Apple Pecan Stuffing, recipe follows
• Gravy, recipe follows
• Watercress, for garnish, optional

DIRECTIONS

1. Preheat oven to 375 degrees F. Set rack on the bottom third of the oven so the roast will fit completely inside.
2. In a small mixing bowl or mortar and pestle, combine thyme, sage, garlic, and salt and pepper, to taste, and mash to break up herbs and garlic. Add oil, about 1 cup, and combine with pestle.
3. Take crown roast of pork and if your butcher hasn't already prepared it, clean the bones of meat with a boning knife (French them) and make a small cut into the meat in between each rib so you can wrap it into a circle easily; save the scraps. Rub the pork all over with the herb mixture. With the ribs on the outside, wrap the rack around onto itself so the ends meet and secure with kitchen twine so it holds its crown shape. *Cook's note: if you are doing this by yourself, using a skewer to help hold its shape while you wrap the kitchen twine around the roast.
4. Place in a roasting pan. Add the scraps into the bottom of the pan alongside the roast. This will help add flavor to your sauce. Set aside to bring the pork to room temperature prior to cooking.
5. Fill the cavity with Apple Pecan Stuffing.
6. Cover the stuffing and the tips of the rib bones with foil then place the whole roast in the oven and bake for 2 hours and 20 minutes, an instant-read thermometer inserted near the bone should register 150 degrees F when done. About 30 to 45 minutes prior to doneness, remove the foil to brown the stuffing and create a crust. Remove from the oven, loosely cover with foil and allow to rest for 30 minutes before cutting. Serve with Apple Pecan Stuffing and Gravy.

HELPFUL HINTS:

• Garnish with watercress, if desired.

Submitted by: Rene T.

SPICE-RUBBED PORK TENDERLOIN

INGREDIENTS:

• 2 teaspoons brown sugar
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon kosher salt
• 2 teaspoons chile-garlic sauce (see Ingredient note)
• 2 teaspoons extra-virgin olive oil, divided
• 1 1/2 pounds pork tenderloin, trimmed
• Sweet and Tangy Watermelon Salad (recipe follows)

DIRECTIONS:

1. Preheat oven to 375 degrees F. Line a baking sheet with foil.
2. Mix sugar, coriander, cumin, salt, chile sauce and 1 teaspoon oil in a small bowl to form a smooth paste. Rub the paste over the pork.
3. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the pork; cook, turning occasionally, until browned on all sides, about 3 minutes. Transfer to the baking sheet.
4. Roast the pork until just cooked through, 20 to 25 minutes (an instant-read thermometer inserted in the center should register 155 degrees F). Let stand, loosely covered with foil, for 5 minutes.
5. Meanwhile, make Sweet and Tangy Watermelon Salad. Carve the pork into 1/2-inch-thick slices. Serve with the watermelon salad.
6. Ingredient Note:Chile-garlic sauce, a blend of ground chiles, garlic and vinegar, is commonly used to add heat and flavor to Asian dishes. It can be found in the Asian section of large markets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.

Sweet and Tangy Watermelon Salad

1. 2 tablespoons rice vinegar
2. 2 1/2 teaspoons sugar
3. 2 cups diced seeded watermelon
4. 2 cups diced cucumber
5. 1/2 cup chopped fresh cilantro
6. 1/4 cup unsalted dry-roasted peanuts, toasted (see Tip) and coarsely chopped

Directions:

• Stir together vinegar and sugar in a medium bowl until the sugar almost dissolves. Add watermelon, cucumber and cilantro; toss gently to combine. Just before serving, sprinkle with peanuts.
• To toast nuts:Heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl to cool.

HELPFUL HINTS:

• Serve with your favourite wine.

Submitted by: Terri T.

MAPLE GLAZED PORK CHOPS WITH BRUSSEL SPROUTS

INGREDIENTS:

• 4 pork loin chops (about 5 ounces each)
• Salt and freshly ground black pepper
• 2 tablespoons peanut or olive oil
• 1 cup maple syrup
• 1 tablespoon Dijon mustard
• 4 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 2 cups frozen Brussels sprouts, thawed..or Fresh

DIRECTIONS:

1. Season both sides of pork with salt and black pepper.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
3. Add pork to hot pan and cook 2 minutes per side, until golden brown.
4. In a medium bowl, whisk together maple syrup, mustard, 3 garlic cloves, and ginger.
5. Add sauce to pan and bring to a simmer.
6. Add chops to simmering liquid, cover and cook 5 minutes.
7. Uncover and simmer 5 more minutes, until sauce reduces and pork is cooked through.
8. Meanwhile, in another skillet, heat the remaining 1 tablespoon oil.
9. Add the Brussels sprouts and the remaining minced garlic clove.
10. Season with salt and pepper.
11. Saute until heated through, about 5 to 7 minutes.
12. Serve immediately.

HELPFUL HINTS:

• Serve apple pie for dessert.

Submitted by: Mario T.

CREAMY BLACK PEPPER & SPINACH PORK

INGREDIENTS:

• Vegetable oil for frying
• 2 good-quality pork loin chops
• 1 small, sliced onion
• 80g pack Boursin Au Poivre cheese
• 150ml hot chicken stock
• Grated zest of ½ lemon
• Handful of baby spinach

DIRECTIONS:

1. Heat a little vegetable oil in a frying pan. Season chops, add to the pan and sear on both sides. Remove and set aside.
2. Add onion to the pan and cook for 5 minutes to soften. Crumble in pack of cheese, add chicken stock and stir until combined. Add the chops and simmer for 8 minutes, turning over in the sauce halfway, or until cooked through.
3. Transfer the chops to 2 plates. Stir the lemon zest into the sauce, then simmer for a few minutes to thicken. Add spinach and cook until just wilted. Spoon over the chops and serve with boiled new potatoes.

HELPFUL HINTS:

• If you eat spinach and ricotta pasta you will know that spinach and cheese love each other. In this quick recipe for creamy black pepper and spinach pork they get together and pep up some pork chops.

Submitted by: Melissa T.

PORK TERIYAKI

This is a yummy, low-fat dish.

INGREDIENTS:

• 40ml medium sherry
• 5g five spice powder
• 2 tsps/10ml sesame oil
• 1 tsp/5g white, granulated sugar
• 1 clove/3g garlic
• 1 tsp/2g ground ginger
• 4 tsps/20ml soy sauce
• 350g raw, lean pork

DIRECTIONS:

1. Crush the garlic and cut the pork fillet into bite-sized cubes.
2. Put the sherry, 5 spice powder, sesame oil, sugar, garlic, ginger and soy sauce into a small container with a lid and shake well to combine.
3. Put pork into a plastic food bag and pour in the marinade. Seal the bag and keep in the fridge for at least 2 hours. (If you're passing, give the bag a shake!)
4. Pour the pork and marinade into a bowl.
5. Thread the pork onto skewers, and cook under the grill or on the barbecue for 20-25 minutes until cooked through. Turn the skewers and brush with the remaining marinade occasionally whilst cooking.

HELPFUL HINTS:

• 178 calories per serving.

Submitted by:Kathi V.

INGREDIENTS:

• Vegetable oil for frying
• 2 good-quality pork loin chops
• 1 small, sliced onion
• 80g of Ricotta cheese
• 150ml hot chicken stock
• Grated zest of ½ lemon
• Handful of baby spinach

DIRECTIONS:

1. Heat a little vegetable oil in a frying pan. Season chops, add to the pan and sear on both sides. Remove and set aside.
2. Add onion to the pan and cook for 5 minutes to soften. Crumble in pack of cheese, add chicken stock and stir until combined. Add the chops and simmer for 8 minutes, turning over in the sauce halfway, or until cooked through.
3. Transfer the chops to 2 plates. Stir the lemon zest into the sauce, then simmer for a few minutes to thicken. Add spinach and cook until just wilted. Spoon over the chops and serve with boiled new potatoes.

HELPFUL HINTS:

• Spinach and ricotta lovers.......you are in for a treat!

INGREDIENTS:

• 4lb (2kg) pork spareribs
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp grated fresh ginger root
• 1 tbsp peanut oil
• 1/2 cup (125ml) pineapple juice
• 2 tbsp fish sauce
• 1/4 cup (60ml) tomato paste
• 1/4 cup (60ml) fresh lime juice
• 2 tbsp honey
• 1/3 cup (90ml) thai sweet chilli sauce

DIRECTIONS:

1. Separate ribs by slicing between the bones with a large knife or cleaver. Simmer separated ribs in large pan of salted water until just tender, about 30 minutes.
2. Drain. Rinse under cold running water and drain again. Leave to cool completely. Place onion, garlic, ginger and oil in a small pan. Stir fry over medium heat until softened, 5-10 minutes.
3. Add pineapple juice, fish sauce, tomato paste, lime juice, honey and 2 tbsp sweet chilli sauce. Bring to the boil. Simmer gently until thick, 10 minutes.
4. Leave to cool completely. Brush the sweet sour mix over the ribs. Grill according to instructions below, basting with the remaining chilli sauce throughout. Serve hot.

HELPFUL HINTS:

• Outdoor on the barbecue
  • Grill over medium-hot coals, turning frequently and basting, until brown and crusty, 15 minutes.
• Indoor
• Preheat broiler. Broil, removing from under the broiler every 5 minutes to baste, until brown and crusty, 15 minutes.
• Think ahead
• Pre-cook the ribs up to 1 day in advance. Cool completely. Cover with plastic wrap and refrigerate. Make glaze up to 1 day in advance. Cover and refrigerate.
• Cooks note
• Pre-cook the ribs in simmering water to remove the layer of outer fat. This not only prevents flare-ups during cooking, but allows the rib meat to stay tender and juicy inside and crispy on the outside.
• Rib variation Spiced Hoisin Ribs
• Omit all ingredients for the sweet sour mixture. Combine instead 1/2 cup (120ml) hoisin sauce, 1/2 tsp chinese five-spice, 4 crushed garlic cloves, 2 tbsp gratred fresh ginger root, 2 tbsp medium dry sherry, 1/4 cup (60ml) soy sauce, 2 tbsp hot chinese sauce, and 1/2 cup (120ml) packed brown sugar. Reserve 2 tbsp hoisin mixture for basting. Brush remaining mixture over ribs. Grill according to recipe above.

Submitted by: Mary J.

INGREDIENTS:

• 1 tbs clear honey
• 2 tbs brown sugar
• 1 tbs oil
• 2 tsp soy sauce
• 1/4 tsp salt
• 1tsp lightly crushed peppercorns
• Zest and juice of half an orange
• 4 pork chops
• Orange slices, to garnish.

DIRECTIONS:

1. Place the honey, brown sugar, oil, soy sauce, salt, lightly crushed peppercorns, orange juice and rind in a bowl and stir until smooth.
2. Cook the chops on the grill for 15-20 minutes, turning occasionally and brushing with the honey mixture throughout the cooking.
3. Serve garnished with the orange slices.

HELPFUL HINTS:

• Pork steak can also be used.

Submitted by: Pat E.

INGREDIENTS:

• 6 large, long Bratwurst sausages or other good sausages
• 6 smoked streaky bacon rashers
• 6 small flour tortilla wraps
• 2 tbsp sun-dried tomato paste (we like Waitrose Cooks' Ingredients)
• Fresh parsley leaves, to garnish

DIRECTIONS:

1. Wrap each sausage in a bacon rasher. Barbecue for 15-20 minutes, until browned and cooked though.
2. eanwhile, warm the tortillas on the barbecue for 30 seconds each side. Spread each tortilla with a teaspoon of the tomato paste, then wrap around the sausages. Return to the barbecue for a few minutes, turning to brown the wraps. Halve each wrap, stick a toothpick through to secure and garnish with parsley leaves, if you like.

HELPFUL HINTS:

• Warming the tortillas briefly on the barbecue makes them more pliable for wrapping.

Submitted by: Mac V.

PORK NOISETTES WITH GREEN PEPPERCORN SAUCE

INGREDIENTS:

• 2 x 450g pork tenderloins (fillets)
• 50g butter
• 25g plain flour
• 150ml dry white wine
• 150ml chicken stock
• 300ml whipping cream
• 1 tsp Dijon mustard
• Squeeze of lemon juice
• 2-3 tsp green peppercorns in brine, drained and rinsed

DIRECTIONS:

1. Trim the pork tenderloins of any excess fat and membrane – which will cause the meat to twist as it shrinks – then slice them across, very slightly on the diagonal, into about 2cm thick slices.
2. Melt the butter in 1 large, or 2 small, heavy-based pans. Season the noisettes with salt and pepper, then coat lightly in the flour, patting off the excess. As soon as the butter is foaming, add the noisettes to the pan and cook over a medium-high heat for about 3-4 minutes on each side, until nicely browned and cooked through. The juices should run clear, not pink. Remove the pork noisettes from the pan and arrange on a warmed serving dish. Keep warm.
3. Pour any excess fat away from the pan or pans, set one of them over a high heat and add the wine and stock. Allow it to boil rapidly, scraping up all the caramelised juices from the base of the pan with a wooden spoon, until it has reduced by three-quarters (to about 75ml). Add the cream and mustard and continue to boil for 3-4 minutes until reduced to a lightly coating sauce consistency. Keep tasting it, as you don't want to cook it too long either. Add a squeeze of lemon juice and the green peppercorns, and adjust the seasoning if necessary.
4. Return the pork noisettes to the pan to just warm through. Spoon the sauce over the pork and serve, with boiled or mashed potatoes.

HELPFUL HINTS:

• Use noisettes or medallions cut from pork tenderloin but you could also use those cut from the eye of the loin, too. Change the amount of green peppercorns, according to taste.

Submitted by: Sherry S.

PORK MEDALLIONS WITH DIJON SAUCE

INGREDIENTS:

• 1 (1 pound) pork tenderloin
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 3 green onions
• 1/3 cup white wine or chicken broth
• 1/2 cup fat-free evaporated milk
• 4 teaspoons Dijon mustard

DIRECTIONS:

1. Cut pork widthwise into 6 pieces; flatten to 1/4-in. thickness.
2. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, a few pieces at a time, and shake to coat.
3. In a large nonstick skillet, brown pork in butter over medium-high heat. Remove and keep warm.
4. Slice green onions, separating the white and green portions; reserve green portion for garnish.
5. In the same skillet, saute the white portion of green onions for 1 minute.
6. Add wine or broth.
7. Bring to a boil; cook until liquid is reduced to about 2 tablespoons.
8. Add milk. Reduce heat; simmer, uncovered, for 1-2 minutes or until slightly thickened.
9. Whisk in mustard.
10. Serve pork with Dijon sauce.
11. Garnish with reserved green onions.

HELPFUL HINTS:

• Nutritional Analysis: 4 ounces cooked pork with 3 tablespoons sauce equals 323 calories, 10 g fat (4 g saturated fat), 96 mg cholesterol, 516 mg sodium, 18 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fat.

Submitted by: Jerry F.

BACON AND SWISS QUICHE

INGREDIENTS:

• 1 (9 inch) frozen pie crust, thawed
• 1-3/4 pounds sliced bacon (or cut back on bacon as desired)
• 3 eggs, lightly beaten
• 1 (12 ounce) can evaporated milk
• 1/2 teaspoon spicy brown mustard
• 1/4 teaspoon ground nutmeg
• 1/2 cup all-purpose flour, or as needed
• 1-1/2 cups shredded Swiss cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Prick bottom and sides of pie crust and bake 10 minutes, until lightly brown; set aside to cool.
2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain, crumble and set aside.
3. In a bowl, mix eggs, milk, mustard and nutmeg. In a separate bowl, toss bacon with flour to lightly coat. Spread 3/4 bacon mixture and Swiss cheese over bottom of pie crust. Pour egg mixture over bacon mixture. Top with remaining bacon mixture.
4. Bake 1 hour in the preheated oven, or until a fork inserted in the center comes out clean. Cool 10 minutes before serving.

HELPFUL HINTS:

• This is great with a cup of broth on a rainy day.

Submitted by: Lilly T.

GRILLED FUSION PORK CHOPS

"Combining Indian and Asian ingredients, these are some of the best pork chops we've eaten!"

INGREDIENTS:

• 1/4 cup soy sauce
• 1/4 cup lime juice
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 4 (1-inch-thick) pork chops
• 1 tablespoon garam masala

DIRECTIONS:

1. In a bowl, stir together soy sauce, lime juice, garlic, and ginger.
2. Place pork chops in a glass dish.
3. Pour soy sauce mixture over chops.
4. Cover, and refrigerate 2 to 3 hours, turning occasionally.
5. Preheat an outdoor grill for direct heat and lightly oil grate.
6. Place chops on the grill. As they cook, sprinkle with garam masala.
7. Cook about 10 minutes on each side.

HELPFUL HINTS:

• Goes good with grilled slices of sweet potatoes.

Submitted by: Blake B.

ROASTED DOUBLE RACK OF PORK WITH MOREL MUSHROOMS SAUCE

With today's leaner pork, the traditional crown roast technique (which requires cutting between each rib chop to form the "crown") tends to produce overcooked meat before the bone end is done. So instead, ask the butcher to french the bones of two rib racks and present them back-to-back.

INGREDIENTS:

• 3 large garlic cloves
• 2 shallots, quartered
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh sage
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons coarse salt
• 1 tablespoon ground black pepper
• Two 8-bone racks of pork (each 5 1/2 to 6 1/2 pounds), chine bone cut off

DIRECTIONS:

1. Chop garlic and quartered shallots in mini processor. Scrape down bowl. Add next 5 ingredients; blend until paste forms.
2. Arrange roasts, bone side down, on work surface. Make 6 to 8 shallow slits in fat on each. Rub some of herbpaste into slits. Rub remaining herb paste all over roasts. Stand roasts in large roasting pan, bone sides facing each other and rib bones pointing upward. Interlock ends of rib bones, pushing roasts together. (Can be made 1 day ahead. Cover and chill. Uncover; let stand 2 hours at room temperature before continuing.)
3. Position rack in bottom third of oven and preheat to 350°F. Roast until thermometer inserted into pork from center of top registers 140°F, about 1 hour 20 minutes. Remove pan from oven; let pork rest 20 to 30 minutes (internal temperature will rise 5 to 10 degrees; meat will be faintly pink).
4. Transfer roasts, still interlocked, to platter; reserve roasting pan with juices for sauce. Cut between ribs into chops. Serve with mushroom pan sauce.
5. Meat tip: If you prefer well-done pork, we recommend brining it before roasting so it doesn't dry out. Stir 1 cup salt, 1/2 cup dark brown sugar, and 1/2 cup pure maple syrup into 12 cups water. Add 6 cups ice; place brine and pork in resealable plastic bag; refrigerate 24 to 48 hours. Pat roasts dry before continuing; reduce the salt in the rub to 1 tablespoon. Roast to 165°F.

HELPFUL HINTS:

• Goes will with a Chardonnay or Sangiovese wine.

Submitted by: Blake B.

BARBECUE SPARERIBS

this barbeque pork sparerib recipe is simple and quick to make. These barbeque spareribs go great with a tossed, green salad and Corn Bread. Real down home cooking!

INGREDIENTS:

• 1 teaspoon salt
• 4 pounds spareribs
• 1 large onion chopped
• 2 tablespoons brown sugar
• 1 tablespoon worcestershire sauce
• 1 cup orange or peach juice
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 3 tablespoons oil
• 4 tablespoons lemon juice
• 1 cup ketchup
• 1 teaspoon mustard
• 1/2 cup celery
• Measuring cup and measuring spoons
• Sauce pan
• Baking or roasting pan

DIRECTIONS:

1. Sprinkle the ribs with salt and black pepper.
2. Place ribs in roasting pan with the meaty side facing up.
3. Bake at 400º F for 30 minutes.
4. While the above is taking place....Heat the oil in a sauce pan and fry the onions until golden.
5. Add the remaining ingredients to the fried onions and heat to boiling.
6. Pour this mixture over the spareribs.
7. Cover and bake at 350º F for one hour. Baste ribs with sauce every 15 minutes.
8. Serve.

HELPFUL HINTS:

• Instead of a sauce pan you may use a deep frying pan to prepare the sauce for this sparerib recipe. For a spicier, hotter flavor, add an extra 1/8 teaspoon of cayenne pepper to the sauce mixture.

Submitted by: Colleen F..

MOM'S CANADIAN PORK CHOPS

Straight from the apple orchards of Blenheim, Ontario, this quick and easy pork chop recipe will wow your most ardent critics. These pork chops have a special flavor — sort of sweet, a little spicy from the cinnamon, and very tender. This is a baked pork chop recipe so you don't have to worry about fried foods. Serve with a salad or vegetable of your choosing and Tea Biscuits.

INGREDIENTS:

• 2 apples peeled, cored and sliced
• 2 boneless (butterfly cut) pork chops
• 1 medium onion sliced
• 2 tablespoons oil
• 2 tablespoons cinnamon
• 1 teaspoon basil
• 1 teaspoon salt
• 1 cup apple juice
• thinly sliced gruyere or mozzarella cheese (about 1/2 cup)
• Measuring cup and measuring spoons
• Frying pans
• Knives
• Small-sized roasting pan with lid

DIRECTIONS:

1. On high heat quickly brown pork chops in 2 tablespoons oil.
2. Remove chops from pan and set aside.
3. Fry medium onion sliced thin on medium heat.
4. Remove fried onion from pan and set aside.
5. Fry apple slices until they are light brown in color, sprinkle with cinnamon.
6. You may need more oil to fry the apples and onions.
7. Now layer into roasting pan: onions, apples, pork chops.
8. Add basil and salt on top of your pork chops.
9. Continue layering: onions, apples.
10. Pour one cup of apple juice over your layers.
11. Cover roasting pan with lid and bake at 300º F for 45 minutes.
12. Remove roasting pan from oven and remove lid.
13. Lay thinly sliced cheese over top and broil until the cheese is crisp and bubbly.

HELPFUL HINTS:

• During the frying process you may need more oil. That's OK, but add oil sparingly about 2 tablespoons as needed. Serve pork chops covered with onions and apples.

Submitted by: Mom :-)

INGREDIENTS:

• 2 Canadian Pork Tenderloins (about 750 g total)
• 1/4 cup (50 mL) hoisin sauce
• 2 Tbsp (25 mL) lime juice
• 3 Tbsp (50 mL) vegetable oil
• 1/2 tsp (2 mL) sesame oil
• 1/4 tsp (1 mL) ground ginger

1. Trim any fat from tenderloins.
2. In a non-metallic bowl or container, combine hoisin, lime juice, vegetable and sesame oil, and ginger.
3. Marinate pork in this mixture, refrigerated, for about 2 hours.
4. Pre-heat oven to 425°F (230°C).
5. Roast tenderloins, uncovered, for about 20 minutes, or until internal temperature reaches 158°F (68°F).
6. Baste frequently with cooking juices.
7. Allow to rest for about 10 minutes.
8. Cut on the bias and serve.

Submitted by: Justin L.

HOLIDAY RACK OF PORK

Ingredients:

• 3 lb (1.5 kg) Canadian Pork loin rib roast, 8-rib rack
• 2 cloves garlic, minced
• 1/2 tsp (2 ml) salt
• 1 Tbsp (15 ml) canola oil
• 2 Tbsp (25 ml) Dijon mustard
• 1 Tbsp (15 ml) liquid honey
• 1/2 tsp (2 ml) pepper
• 1 tsp (5 ml) dried rosemary, crumbled
• 1 cup (250 ml) chicken broth

Instructions:

1. Trim any excess fat from roast.
2. Make small slits over the outside surface.
3. Mix garlic with salt and rub over the roast, pressing into the slits. Roast at 350°F (180°C) for about 1 hour.
4. Meanwhile combine oil, mustard, honey, pepper and rosemary.
5. After one hour of roasting, spread mustard mixture over the roast and return to oven.
6. Baste every 10 minutes until meat thermometer registers 155°F (68°C).
7. Remove from oven, tent loosely with foil and allow to stand 10 minutes before slicing.
8. Skim any fat from pan juices.
9. Gradually add chicken broth to pan and scrape up browned bits.
10. Pour into a small saucepan and simmer until slightly reduced.
11. Drizzle over pork slices to serve.

Submitted by: Celine T.

STUFFED PORK TENDERLOIN

Pork Loin Preparation:

• One 3-5 lb pork loin, trimmed

1. Using a boning knife, cut the pork loin by holding the knife at an angle, and in a spiral fashion "unroll" the meat by slicing thinly lengthwise and continuously along the side.
2. You will be working your way to the center of the loin and will be cutting one continuous strip of meat until there is none left to cut. Cut as thinly as possible.
3. If desired, use a meat pounder to make the resulting pork roll into a thinner slab.
4. When done, the result will be a thin, rectangular slab of pork which you will be able to fill with stuffing and roll up jelly-roll style.

• 2 1/2 cups bread crumbs
• 1/2 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese
• 3 tablespoons olive oil
• 1 tablespoon butter
• 4-5 cloves fresh garlic, minced
• 1 onion, chopped finely
• 1/4 teaspoon each salt and pepper
• 1/2 teaspoon paprika
• 1/3 teaspoon onion powder
• 3 tablespoons water (or as needed)
• sage, garlic powder and other seasonings (to sprinkle on roast)
• 1/2 finely chopped bell pepper (optional variation)

1. Wash the parsley well, pat dry and chop finely.
2. Saute chopped onion in butter 2 minutes, add garlic and saute 2 minutes more. Add parsley and leave for one more minute.
3. Stir in bread crumbs and other seasonings, mixing well. Stir in enough water to make a coherent mass.
4. Remove from heat and allow to cool 10-15 minutes.

1. Spray or rub both sides of the pork loin with a good quality olive oil.
2. Sprinkle with salt, pepper, sage, garlic powder, onion powder and paprika. If desired, season the inside of the roast with rosemary, basil and oregano.
3. Place the pork on a flat surface and pat the filling out spreading it over top (this will be the inside) of the entire surface of the pork. Take on of the short ends and begin rolling this edge toward the center, a little bit at a time, continuing to roll up (jelly-roll style) until the pork loin is log shaped, with a stuffing spiral on each end. Sprinkle the top with paprika and other seasonings and set in a roasting pan.
4. Set in a 400°F oven for 15 minutes. Reduce heat to 325°F and roast until done, spraying every 30 minutes or so with olive oil spray. Internal temperature should read 165°F.

RACK OF PORK WITH ORANGE APRICOT CHUTNEY

INGREDIENTS:

• 1 Canadian Pork loin rib roast, rack about 2 1/2 lbs (1.1 kg)
• 3 cloves garlic
• 1 Tbsp (15 mL) chopped fresh rosemary
• 1 Tbsp (15 mL) coarse black pepper
• 1 tsp (5 mL) coarse sea salt
• 1 tsp (5 mL) vegetable oil
• 1 cup (250 mL) dried apricots, diced
• 1 medium orange
• 1/2 medium onion, finely chopped
• 1/2 cup (125 mL) brown sugar
• 1 cup (250 mL) cider vinegar
• 1 tsp (5 mL) grated fresh ginger
• 1 tsp (5 mL) ground coriander

DIRECTIONS:

1. Prepare rib roast: Cut garlic cloves into small slivers. With a small, sharp knife cut incisions all over pork - as many as there are garlic slivers. Insert slivers into incisions. Combine rosemary, pepper, and salt. Rub mixture all over pork and roast at 325°F (160°C) for about 1-1/2 hours, or until an internal temperature of 155°F (68°C) is reached on a meat thermometer.
2. Meanwhile, prepare chutney: cut and mince one tablespoon (15 mL) zest from orange. Combine all remaining ingredients, including all juice from orange. Bring to a simmer in a small saucepan over medium heat. Continue simmering until chutney becomes "jammy', about 30 minutes. Slice pork between ribs, and serve with chutney, warm or at room temperature.

Submitted by: Justin L.

PORK MILANESE WITH CREAMY CAPER AND LEMON SAUCE

INGREDIENTS:

Creamy Caper and Lemon Sauce:

• 2/3 cup mascarpone cheese
• 3 tablespoons mayonnaise
• 1/4 cup whole milk
• 1/4 cup capers, drained and chopped
• 1 lemon, zested
• 1 tablespoon fresh chopped flat-leaf parsley
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

• 3/4 cup all-purpose flour
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 2 large eggs, lightly beaten
• 1 cup seasoned Italian bread crumbs
• 3 tablespoons vegetable oil
• 6 thin-cut pork chops

DIRECTIONS:

1. For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl.
2. Slowly add the milk, stirring as you go, until all the milk is incorporated.
3. Add the remaining ingredients.
4. Stir to combine.
5. Set aside.
6. For the Pork Milanese: Combine the flour and the 1/2 teaspoon salt and pepper in a shallow dish and stir together.
7. Crack the eggs into another shallow dish and beat until combined.
8. In a third shallow bowl, place the breadcrumbs.
9. Season the pork with salt and pepper.
10. Dip the pork, 1at a time first in the flour, then the eggs, then the bread crumbs.
11. Warm the vegetable in a large skillet over medium heat.
12. When the oil is hot place the breaded pork in the pan.
13. Cook until golden and cooked through, about 4 to 5 minutes per side.
14. Transfer the pork to a serving platter and serve with the sauce alongside.

Submitted by: Hazel T.

LISE'S ROAST LOIN OF PORK

INGREDIENTS

• 2 1/2 pounds pork roast
• 3 cloves garlic, sliced
• 2 1/2 cups white wine
• 3 tablespoons lemon juice
• 1/4 cup olive oil
• 3 onions, chopped
• 2 bay leaves
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

DIRECTIONS

1. Make slits in the roast and insert garlic slices. Combine in a large plastic bag: wine, lemon juice, olive oil, onions, bay leaves, thyme, salt and pepper. Add roast and marinate overnight in refrigerator.
2. Preheat oven to 350 degrees F (175 degrees C). Remove meat from marinade and roast until meat is no longer pink inside and thermometer reads 160 to 170 degrees F (71 to 77 degrees C).

FRENCH PORK CHOPS

Ingredients:

• 1 (14-ounce) bag frozen sliced carrots
• 1 (8-ounce) package sliced fresh button mushrooms
• 1 (15-ounce) can whole peeled tomatoes (recommended: Muir Glen)
• 1 (15-ounce) can cannellini beans, drained (recommended: Progresso)
• 4 boneless, thick-cut, pork loin chops, rinsed and patted dry
• Salt and freshly ground black pepper
• 1 tablespoon plus 1 teaspoon herbs de Provence, divided
• 1 (10 3/4-ounce) can condensed cream of potato soup (recommended: Campbell's)
• 1/4 cup Dijon mustard
• 1 tablespoon tomato paste
• 3 tablespoons dry sherry (recommended: Christian Stockers)
• 2 teaspoons butter
• 3 tablespoons seasoned bread crumbs
• 1 tablespoon freshly chopped parsley leaves

Directions:

1. Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.
2. Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.
3. In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.
4. Cover and cook on low setting for 4 to 6 hours.
5. In a saute pan over medium-high heat, melt butter. When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted. Serve pork chops and vegetables sprinkled with bread crumbs and parsley.

Submitted by: April T.

ONION SMOTHERED COUNTRY-STYLE RIBS

• 2 lb (1 kg) spanish onions (~6 onions)
• 1 tbsp (15 mL) minced garlic
• 1 tbsp (15 mL) salt
• 1 tbsp (15 mL) black pepper
• 1 slab Pork country-style ribs (about 2 lb/1 kg)
  

1. Finely slice or grate onions and garlic (a food processor is useful here).
2. Mix in salt and pepper.
3. Marinate ribs in onion mixture, refrigerated, for 4 to 12 hours.
4. Remove ribs from onion mixture.
5. Pre-heat barbecue to medium.
6. Turn off one side of grill.
7. Place ribs on non-heated side and close lid.
8. Cook ribs for about one hour, or until pork reaches an internal temperature of 160°F (70°C) on meat thermometer.
9. Slice into chops by cutting between ribs, and serve.
10. Alternatively, roast in oven at 325°F (160°F).

CITRUS MUSTARD CHOPS

INGREDIENTS

• 4 loin Pork chops
• lemon pepper (optional)
• 1 tsp (5 mL) vegetable oil
• 2 fresh mushrooms, thinly sliced
• 1/4 cup (50 mL) orange juice
• 1 tsp (5 mL) Dijon mustard
• 1/4 tsp (1 mL) Worcestershire sauce
• 1/2 tsp (2 mL) cornstarch

1. Sprinkle chops with lemon pepper, if using.
2. Heat oil in non-stick skillet over medium-high heat.
3. Brown chops about 1 1/2 minutes on each side.
4. Add mushrooms and cook for 1 1/2 minutes longer, turning chops and mushrooms several times.
5. In a small dish, combine orange juice, mustard and Worcestershire sauce.
6. Stir mixture into cornstarch until smooth.
7. Pour into skillet.
8. Reduce heat to medium-low.
9. Stir sauce and simmer 2 minutes longer, turning chops after 1 minute.
10. Serve immediately.
11. Spoon mushrooms and sauce over chops.

Submitted by: Roxanne J.

PORK MEDALLIONS WITH PORT AND DRIED CRANBERRY SAUCE

INGREDIENTS

• 1/2 cup dried cranberries
• 1 cup water
• 1 teaspoon vegetable oil
• 1 pound pork medallions
• salt and pepper to taste
• 2 tablespoons minced shallots
• 1/2 cup tawny port wine
• 1/4 cup distilled white vinegar
• 1 cup chicken broth
• 1/2 teaspoon dried thyme
• 1 teaspoon cornstarch
• 1 tablespoon water

1. Place cranberries in a small saucepan over medium low heat. Add water and stir together. Bring to a simmer and let simmer for 3 minutes. Drain, reserving both cranberries and cooking liquid. Set aside.
2. In a large skillet, heat oil over medium heat. Season pork medallions with salt and pepper and add to skillet. Saute on both sides until browned and no longer pink inside, about 3 minutes per side. Transfer to a platter, cover loosely and keep warm.
3. In the same skillet, add chopped shallot and cook for 30 seconds. Pour in port and vinegar and bring to a boil, stirring to scrape up any brown bits on the bottom of the skillet. Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken stock, thyme and reserved cranberry liquid; boil all together until reduced by half, 5 to 7 minutes.
4. In a small bowl dissolve cornstarch in 1 tablespoon water and mix together. Whisk mixture into saucepan and let simmer, stirring, until sauce is slightly thickened and glossy. Stir in reserved cranberries and season with salt and pepper to taste. Spoon sauce over pork and serve.

Submitted by: Ester S.

STUFFED PORK CHOPS

• 4 thick cut pork chops
• 1 cup dry bread crumbs
• 1 teaspoon white sugar
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
• 5 tablespoons melted butter, divided
• 1 small yellow onion, chopped
• 2 tablespoons dried parsley
• 1 cup beef broth

1. Make slits in pork chops to form a pocket in fat end. Combine bread crumbs, sugar, pepper, salt, 3 tablespoons of the melted butter, onions, and parsley; mix well. Stuff chops generously and skewer shut with toothpicks.
2. Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 30 minutes until tender, turning chops at least once. Remove toothpicks and pour pan juices over pork chops before serving.

TANGY HAM STEAK

INGREDIENTS

• 1/2 cup ketchup
• 1/3 cup sweet pickle relish
• 1 tablespoon cider vinegar
• 1 teaspoon brown sugar
• 1/8 teaspoon cayenne pepper
• 1 pound fully cooked ham steak

1. In a bowl, combine the ketchup, relish, vinegar, brown sugar and cayenne; set aside 1/2 cup for serving. Grill the ham steak, uncovered, over medium heat for 3 minutes on each side, basting occasionally with remaining sauce. Serve with reserved sauce.

Submitted by: Lyle C.

CZECH PORK ROAST INGREDIENCE:

• 2 tablespoons vegetable oil1 tablespoon prepared mustard2 tablespoons caraway seeds1 tablespoon garlic powder1 tablespoon salt2 teaspoons ground black pepper5 pounds pork shoulder roast3 medium onions, chopped1/2 cup beer1 tablespoon cornstarch
• 2 tablespoons butter

1. In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil. Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 160 degrees F (70 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
2. In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.

Submitted by: Jerry T.

BAKED PORK CHOPS

Ingredients:

• 6 pork chops
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 2 egg, beaten
• 1/4 cup all-purpose flour
• 2 cups Italian-style seasoned bread crumbs
• 4 tablespoons olive oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/3 cup white wine

Directions:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
• Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
• Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes

Submitted by: Terri H.

TANGY GRILLED PORK TENDERLOIN

Ingredients:

• 2 pounds pork tenderloin
• 2/3 cup honey
• 1/2 cup Dijon mustard
• 1/4 teaspoon chili powder
• 1/4 teaspoon salt

1. Place meat in a large resealable plastic bag. In a medium bowl, mix together honey, Dijon mustard, chili powder, and salt. Pour marinade over tenderloins, seal, and refrigerate for at least 4 hours.
2. Prepare the grill for indirect heat.
3. Lightly oil grill grate. Remove meat from marinade, and discard liquid. Grill for 15 to 25 minutes, or to desired doneness.

Submitted: Martha Z.

RED GLAZED PORK LOIN CHOPS

• 4 boneless pork loin chops, cut 1" thick
• 2 tbsp. hoisin sauce
• 1 tbsp. brown sugar
• 1 tbsp. minced green onion
• 1 tsp. fresh lemon juice
• 1 tsp. soy sauce

1. Combine hoisin sauce, brown sugar, green onion, lemon juice and soy sauce.
2. Place pork chops in utility dish or plastic bag; add marinage, turning to coat.
3. Cover dish or tie bag securely and marinate in refrigerator 1 - 2 hours.
4. Remove chops form marinage; reserve the remainder.
5. Place chops on rack in broiler so surface of meat is 5 - 7 inches from heat.
6. Broil at low to moderate temperature 12 - 15 minutes, turning once.
7. Brush with remaining marinade during broiling, if desired.

BAKED SPARERIBS ALOHA

• 3-5 lbs. spareribs
• Brown spareribs; lightly season with salt and pepper, if desired.
• Place in appropriate size roasting pan with cover if available.

SWEET & SOUR SAUCE:

• 1/2 c. chopped onions
• 1/4 c. chopped green pepper
• 2 (8 oz.) cans tomato sauce
• 1 tbsp. Worcestershire sauce
• 1/3 c. vinegar
• 1 (#2) can crushed pineapple (20 oz.)
• 1/2 tsp. mustard (prepared yellow)
• 1/4 c. packed brown sugar

1. These ingredients may be increased according to your preference. I usually use a whole green pepper and about 1 tablespoon of mustard.
2. Combine in medium saucepan over medium heat until warm.
3. Pour over browned spareribs.
4. Bake at 450 degrees for 30 minutes or at 350 degrees for 1 1/2 hours.
5. It is most tender and flavorful if baked covered and slowly. It only gets better as it cooks (and as leftovers) Serve with rice.

Submitted by: Terry T.

Apricot Glazed Ham recipe

• 1 fully cooked ham
• 1/2 cup brown sugar
• 1/2 to 3/4 cup apricot preserves bay leaves (for decoration)
• 3 teaspoons Liquid Smoke
• 1 can pineapple rings
• Maraschino cherries (for the center of each pineapple ring)
• Juice from pineapple and cherries
• 1 1/2 cups fresh orange juice

1. Trim top from ham.
2. Cut crisscross design on top and sides of ham.
3. Place ham the night before cooking in a pan deep enough to marinate with juices and Liquid Smoke.

• The next day, place ham in baking dish; spread apricot preserves all over top and sides of ham.
• Space pineapple rings on top and sides of ham and a maraschino cherry with wooden picks.
• Decorate between with bay leaves, if you wish.
• Bake in a 325 degree F oven for 1 hour.

Submitted by: George P.

PORK TENDERLOIN DIANE

• 1 lb. pork tenderloin, cut into 8 crosswise pieces
• 2 tsp. lemon pepper
• 2 tbsp. butter
• 2 tbsp. lemon juice
• 1 tbsp. Worcestershire sauce
• 1 tsp. Dijon-style mustard
• 1 tbsp. minced parsley or chives

1. Press each tenderloin slice to a 1-inch thickness.
2. Sprinkle surfaces of medallions with lemon pepper.
3. Heat butter in heavy skillet; cook slices 3-4 minutes on each side.
4. Remove them to warm platter; keep warm.

• Add lemon juice, Worcestershire sauce and mustard to skillet.
• Cook, stirring with pan juices, until heated through.
• Pour sauce over medallions; sprinkle with parsley and serve. Serves 4.

Submitted by: Ellen T.

BAKED HAM STEAK AND APPLE SLICES

• 1 ham slice cut 1/2 inch thick (about 3/4 lb.)
• 2 tbsp. brown sugar
• 1 tsp. prepared mustard
• 6 whole cloves
• 1/2 c. apple cider or apple juice

1. Place ham in baking dish. Spread brown sugar and mustard over ham and press in cloves. Pour in apple juice and cover tightly. Bake at 350 degrees, 35 minutes.
2. Peel and slice 1 large baking apple into a 1 quart buttered baking dish. Sprinkle with mixture of: 2 tbsp. brown sugar 1/4 tsp. cinnamon 1 tbsp. butter
3. Bake at 350 degrees 20 minutes. Serve on platter with ham steak.
4. Try a baked, stuffed potato to compliment it.

Submitted by: Carrie T.

PORK LOIN ROAST WITH BROWN SUGAR GLAZE

• Season a 5 to 6 pound boneless pork loin roast with salt and pepper, lemon pepper, pork and poultry seasoning, or any seasoning of your choice.
• Place roast, fat side up, on rack in open roasting pan.
• Insert roast meat thermometer so the bulb is centered in the thickest part.
• Do not add water.
• Do not cover.
• Roast in a slow 325 degree oven until the thermometer registers to 170 degrees.
• Allow 2 1/2 to 3 hours (30 to 40 minutes per pound) for roasting.
• During last 1/2 hour of cooking time, brush on Brown Sugar Glaze.

BROWN SUGAR GLAZE:

• 1 c. brown sugar
• 2 tbsp. flour
• 1/2 tsp. dry mustard
• 1 tsp. cloves
• 1/4 c. vinegar

1. Mix together all ingredients.
2. Brush glaze on meat during cooking.

Submitted by: Tara W.

EGGPLANT AND SAUSAGE PENNE

• 1 eggplant, diced small
• 1 lb. sausage
• 1/2 c. red wine
• 2-3 whole garlic cloves, peeled
• 1 1/2 - 2 c. beef broth
• 700 g. canned whole tomatoes, drained and crushed by hand
• olive oil
• 1 tsp oregano
• salt and pepper to taste

1. Saute eggplant and garlic in olive oil until eggplant is soft.
2. Remove to a plate. In the same pan, cook the sausage.
3. Add the red wine and scrape up any brown bits on the bottom of the pan.
4. Reduce the liquid.
5. Add broth and the hand-crushed tomatoes.
6. Return eggplant to the pan and salt to taste.
7. Simmer up to one hour until the liquid has reduced slightly and sauce has thickened.
8. Serve over penne or any other hearty shaped pasta.

Submitted by: Joann

PORK STEAK AND RICE

• 2 or 3 pork steaks
• 1 c. regular white rice
• 1 (15 oz.) can stewed tomatoes
• 1 c. water
• 1/2 c. chopped onion
• 1/2 tsp. salt
• 1/4 tsp. oregano
• 1 clove garlic
• 1/8 tsp. pepper
• 1 tbsp. oil to brown steaks

1. Brown steaks in large frying pan, set aside in lid.
2. Mix other ingredients in frying pan, lay steaks on top.
3. Cover and cook in oven 45 minutes at 350 degrees.
4. Let stand 15 minutes before serving.
5. Use a large frying pan with lid to cook and serve in same pan.

Submitted by: Joe McKellan

HAWAIIAN HAM STEAK

• 2/3 canned, pineapple chunks, unsweetened
• 1/2 c. pineapple juice (from chunks)
• 1 beef bouillon cube
• 1 (6 oz.) ham steak, precooked
• 1 sm. green pepper, sliced
• 1 tsp. cornstarch
• 2 tbsp. cold water
• 1 tbsp. brown sugar

1. Heat pineapple juice in fry pan; add bouillon cube and stir to dissolve. Add ham steak, green pepper and pineapple. Cover and simmer 8 minutes. Turn steak once. Remove ham steak to serving plate and keep warm.
2. Blend cornstarch into cold water, gradually stir into juice in fry pan. Add ginger and brown sugar. Cook and stir until smoothly thickened and mixture comes to a boil. Simmer 2 minutes. Pour over ham steak. Great served with rice. Serves 2.

Submitted by Todd G.

CROWN ROAST OF PORK WITH WILD RICE STUFFING

• 1 crown roast of pork (6-7 lbs.)
• 2 (6 oz.) pkgs. wild rice mix
• 1/2 c. chopped onion (1 med. size)
• 1/3 c. chopped celery
• 1 clove garlic, finely chopped
• 1/4 c. (1/2 stick) butter
• 1/2 c. pine nuts
• 1 (8 oz.) pkg. dried apricots, chopped
• 6 tbsp. chopped, drained, preserved ginger
• 1/2 tsp. ground allspice
• 6 whole cloves
• 2 bay leaves
• 3/4 - 1 c. Madeira wine
• 1 (13 3/4 oz.) can beef broth

1. Preheat oven to hot, 400 degrees. Place roast on rack in long shallow roasting pan.
2. Cook rice according to label directions.
3. Saute onion, celery and garlic in butter in skillet just until tender, about 5 minutes.
4. Combine sauteed vegetables, rice, pine nuts, all but 2 tablespoons of the apricots, ginger and allspice in bowl; mix well. Spoon lightly into center of roast. (Spoon any extra stuffing into buttered shallow baking dish; bake during last 20 minutes of roasting.) Cover ends of bones and top of stuffing with foil.
5. Roast in preheated hot oven, 400 degrees for 10 minutes. Lower oven temperature to slow, 325 degrees. Roast for 30 minutes per pound of meat, 3 to 3 1/2 hours, or until meat thermometer registers 170 degrees when inserted in thickest part of roast; do not let thermometer touch bone or fat.
6. Remove roast to heated serving platter. Keep warm while preparing gravy.
7. To prepare gravy. Skim off and discard fat from pan drippings. Add cloves, bay leaves, Madeira and broth to juices in pan. Cook over medium heat, scraping up any browned bits from pan. Increase heat to high; cook until gravy is reduced by a third. Strain into sauce boat. Serve with roast and any extra stuffing. Garnish rib ends with kumquats, if you wish.

Submitted by: Janice H.

Pork Chop Cacciatore

• Serves 4
• 4 centre cut pork chops, 3/4-inch thick
• 2 tbsp olive oil
• 1/2 EACH: red and green peppers, sliced
• 1 medium onion, sliced
• One 8 oz (213 mL) can pizza or tomato sauce
• 1/4 cup white wine, or chicken stock
• 1 tsp dried Italian herbs
• Salt and pepper, to taste
• 1 cup shredded mozzarela
• Salt and freshly ground black pepper
  

1. In a small saucepan, heat 1 tbsp (15 mL) oil over medium-high heat.
2. Saute peppers and onion until softened; add pizza or tomato sauce, wine or stock, and Italian herbs.
3. Simmer for 5 minutes.
4. Heat remaining oil in a large skillet over medium-high heat; cook chops for about one minute on each side to brown.
5. Add peppers, onion, sauce mixture and Simmer gently for 20 minutes.
6. Check seasoning.
7. At serving time, transfer to an oven-proof serving dish and sprinkle with mozzarella.
8. Place under broiler and broil until cheese begins to bubble and brown.

Submitted by KW

Fruity Pork Chops

• 1 cup pineapple juice
• 1/4 cup honey
• 1 teaspoon curry powder
• 1/4 cup oil
• 1 clove garlic, crushed
• 6 butterfly pork chops
• 2/3 cup drained pineapple pieces

1. Combine juice, honey, curry powder, oil and garlic in a bowl, add pork, turn pork to coat in marinade, refrigerate for several hours or overnight.
2. Barbeque chops until tender, top with pineapple before serving.
3. Serves 6.
4. Not suitable to freeze,
5. Not suitable to microwave.

- Submitted by J.E.

John Schinkels' BBQ Back Ribs

• Meaty Back Ribs
• Yellow Mustard
• "Not Just for Ribs" Seasoning (available at Schinkels' Gourmet Meats)

1. Coat meaty side of back ribs with yellow mustard. Shake on the "Not Just for Ribs" seasoning very liberally to cover mustard.
2. Cook ribs on indirect heat.
3. Try to maintain 300 degree BBQ.
4. Cook for 1-1/2 hours. If you wish to finish with a BBQ sauce do so for the last 5 min.
5. Enjoy!

Asian Flavoured Baby Back Ribs

For the Ribs and Marinade:

• 4 racks baby back pork ribs (about 4 pounds total)
• 4 stalks lemongrass, trimmed and finely chopped
• 4 cloves garlic, finely chopped
• 2 shallots, finely chopped
• 1 piece (2 inches) fresh ginger, peeled and finely chopped
• 2 to 6 jalapeño peppers or Thai chiles, thinly sliced
• 1 cup chopped fresh cilantro
• 3 tablespoons sugar
• 2 teaspoon ground coriander
• 1 teaspoon black pepper
• 1/4 cup soy sauce
• 3 tablespoons Asian fish sauce or an equal amount soy sauce
• 3 tablespoons lemon juice
• 1/3 cup vegetable oil
• Remove the thin membrane from the back of each rack of ribs.
• Make the marinade: Place the lemongrass, garlic, shallots, ginger, jalapeño, and cilantro in a nonreactive mixing bowl. Stir in the sugar, coriander, pepper, soy sauce, fish sauce, lemon juice, and oil. Pour this mixture over the ribs, rubbing it onto the meat on both sides. Marinate, covered, in the refrigerator for at least 6 hours or as long as 12. Turn the ribs two or three times while marinating.
• When ready to cook, place the ribs on the grill...medium heat.
• When the ribs are cooked, the meat will have shrunk back from the bones about 1/2 inch and will be tender enough to tear apart with your fingers. But don't overcook; the ribs should have some chew to them.
• Transfer the ribs to a cutting board, let rest for a few minutes, then using a chef's knife, but the racks into individual ribs and place on plates or a platter.
• Sprinkle with the cilantro and peanuts and serve at once.

For Serving:

• 3/4 cup chopped fresh cilantro
• 3/4 cup chopped dry-roasted peanuts
• Vietnamese Dipping Sauce
  • 1 thick piece carrot (3 inches long)
  • 3 tablespoons sugar, or more to taste
  • 2 cloves garlic, minced
  • 1/2 cup warm water
  • 1/4 cup Asian fish sauce
  • 1/4 cup lime juice, or more to taste
  • 1 tablespoon rice vinegar or more lime juice
  • 1 to 2 serrano peppers or Thai chiles, cut crosswise into paper-thin slivers
  • 1/4 teaspoon black pepper
  • Using a vegetable peeler, slice the carrot lengthwise into paper-thin strips. Stack the strips 4 high and cut lengthwise into hair-thin slivers. Rinse these slivers in a strainer under cold water and blot dry with paper towels.
  • Place the sugar and garlic in a nonreactive mixing bowl and mash to a paste with the back of a wooden spoon. Add the water, fish sauce, lime juice, and rice vinegar and stir until the sugar dissolves. STir in the serrano pepper and black pepper. Taste for seasoning, adding sugar or lime juice as necessary; the sauce should strike a delicate balance between sweet, sour, and salty. Pour the sauce into tiny bowls for dipping. [ Top ]

Pork Chops with Pimiento Seasoning

• Recipe can be prepared 3 hours ahead.
• 6 pork chops
• Pimiento Seasoning
  • 6 black olives, pitted, chopped
  • 1/2 cup cooked rice
  • 230g can pimientos, drained, chopped
  • 3 green shallots, chopped
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons olive oil
  • Combine all ingredients in bowl.
• Cut a pocket through centre of each chop. Fill each pocket with seasoning, secure with toothpicks. Barbecue chops until tender. Serves 6. [ Top ]