Pineapple Teriyaki Pork Chops

Ingredients:

Olive oil in a sprayer (not store bough spray that contains propellant)

4 (4-ounce) trimmed boneless pork loin chops, about 3/4" thick

1-teaspoon garlic powder

Salt, to taste

Ground black pepper, to taste

8-teaspoons honey teriyaki marinade

4-slices canned pineapple

Preheat the boiler. Line a small baking sheet with aluminum foil and lightly spray the foil with olive oil.

Lightly mist both sides of the chops with olive oil and season with the garlic powder, salt, and pepper. Place the chops, not touching, on the prepared baking sheet and broil about 3" from the heat for about 2-minutes.

Turn the chops and brush or spread 2-teaspoons of the teriyaki marinade evenly over the top of each. Top with pineapple slices. Broil 3 to 5 minutes longer, or until the pineapple and glaze brown lightly and the pork is barely pink inside. Serve immediately.

Cranberry Pork Roast (Slow - Cooker Recipe)

3-4 lb. Pork Roast

Salt to Taste

Pepper to Taste

1-cup ground or finely chopped cranberries

1/4 cup honey

1 tsp. grated orange peel

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

Sprinkle roast with salt and pepper.  Place in slow cooker.

Combine remaining ingredients and pour over roast.

Cover.  Cook on low for 8-10 hours.

Maple Glazed Pork Chops

Ingredients:

Chops:

4 (3/4-inch thick) bone in pork loin chops
1/4-teaspoon salt
1/4-teaspoon course ground black pepper

Maple Glaze:

3/4-cup maple syrup
2-Tablespoons Brown Sugar
2-Tablespoons Ketchup
2-Tablespoons Prepared Mustard
1-Tablespoon Worcestershire


Grilling Directions:
Rub both sides of pork chops with salt and pepper.
In a small saucepan, combine all glaze ingredients; mix well.
Bring glaze ingredients to a boil, stirring constantly; set aside.

When ready to grill, place pork chops on gas grill over medium heat. Cook 15 minutes; turning once.

Brush pork chops with glaze. Cook an additional 10-minutes or until pork chops are no longer pink in center, turning once and brushing frequently with glaze.

Bring any remaining glaze to a boil; serve with pork chops.

Oven Fried Pork Chops

Ingredients:
4 - 3/4-inch thick bone-in pork loin chops
1 large egg; beaten
2-Tablespoons Pineapple Juice
1-Tablespoon Soy Sauce
1/2-Cup italian Seasoned Breadcrumbs
1/2-teaspoon ground ginger
1/4-teaspoon paprika
1/4-teaspoon garlic powder
1-Tablespoons butter; melted


Trim fat from pork chops. Combine egg, pineapple juice and soy sauce i a shallow bowl, and whisk gently.
Combine breadcrumbs and next 3 ingredients (in another bowl). Dip chops in egg mixture, and dredge in breadcrumbs.

Place chops on a rack in a greased roasting pan. Drizzle butter over pork chops. Bake at 350 degrees for 25 minutes;
turn and bake 25 more minutes or until done.

Pork Roast With Spiced Apples

Ingredients:

1-teaspoon salt
1/2-teaspoon ground nutmeg
1-teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 boneless rolled pork loin roast (approximately 4 to 5 pounds)


Spiced Apples:
1/4-cup honey
1/2-cup water
1-Tablespoon Lemon Juice
1/2-teaspoon ground cinnamon
1/4-teaspoon ground ginger
1/4-teaspoon ground nutmeg
2-medium apples; peeled, cored, and sliced


Combine salt, ginger, nutmeg, and cinnamon; rub over roast. Place roast fat side up on a rack, in a shallow roasting pan. Insert a meat thermometer. Bake, uncovered at 325 degrees for 2-2 1/2 hours or until thermometer registers 160 degrees. Cover and let stand 15 minutes before slicing. In a medium skillet, combine the first 6 spiced apple ingredients, bring to a boil. Reduce heat and simmer uncovered until slightly thickened. Add apples, simmer uncovered until apples are just tender, stirring gently. Serve with sliced pork roast.


*both the pork roast and the apples will freeze nicely. Freeze separately in airtight freezer containers.

Provides 8-10 servings