Maple Pork Roast

2 to 3 pound smoked boneless pork shoulder butt

whole cloves

2 T. maple syrup

1 T. Dijon mustard

    Preheat oven to 325 degrees. Roast pork on rack in shallow baking pan

until almost done. Mix maple syrup and Dijon mustard in small bowl. Remove

roast from oven. Using culinary brush, brush pan drippings over pork. Brush

syrup mixture on pork. Insert cloves, several inches apart, over surface of 

pork. Return to oven and bake for another 30 to 60 minutes. Serves 6 to 8. 

Pork and Potato Casserole

5 pork chops, medium thickness

1 pound can of creamed corn

1/2 c. low fat milk

5 medium white potatoes, sliced 

    Preheat oven to 375 degrees. Place potato slices in bottom of large 

casserole. In large bowl, combine soup and milk and pour over potatoes. 

Place pork chops on top. Cover and bake 1 hour, uncover and bake 30 

minutes more. Serves 5. 

Pork Casserole

3 pounds pork, trimmed of fat, cut in large cubes

1 medium white onion, cut in large chunks

1 c. celery, diced

4 c. low sodium vegetable broth  

1/2 loaf of day old bread, cubed

10 eggs, whites only

1 can of Cream of Mushroom Soup

water

    Preheat oven to 350 degrees. In large skillet, cook pork, celery and onion

until almost done. Add broth and allow to simmer. Remove pieces of meat 

from skillet, shred and return to skillet until all meat is shredded. Add bread

and egg whites. Stir until well combined. Bake 75 minutes, covered. When 

almost ready to take meat from oven: In medium sauce pan, combine

mushroom soup with 1/2 c. water and heat through. Pour over meat and 

serve any remaining sauce on side. Serves 6. 

Dee's Pork Chops and Green Beans

6 rib pork chops, medium thickness

1 can Campbell's Cream of Mushroom soup  

water

1 can pork gravy

2 cans green beans, drained

1 can mushrooms, rinsed, sliced

    Preheat oven to 350 degrees. Spray large roasting pan with no-stick 

cooking spray. In large bowl, combine soup and 1 can of water. Stir in 

gravy and 1/2 can of water. Add green beans and mushrooms. Coat pork

chops with soup and gravy mixture but lay pork chops on top of green 

beans. Cover and bake for 2 hours or until chops and beans are tender. 

Serves 6. 

Mexicali Pork with Rice

1 pound fresh pork, trimmed of fat, cut in thin strips

2 T. cooking oil

1 c. white onions, chopped

1 t. garlic, chopped

1 6 oz. can tomato paste

1 c. low sodium vegetable broth  

1 15 oz. can pinto beans, rinsed

1 1/2 t. chili powder

1/2 t. ground cumin

1/2 t. oregano

3 c. hot, white rice, cooked

1/8 c. fresh cilantro, chopped

    In large skillet, over medium high heat, add oil. When oil is hot, add pork

strips. Saute until browned. Add onions and garlic. Brown lightly. Stir in 

tomato paste and broth. Bring to a boil. Reduce heat. Cover and simmer 30 

minutes. Add beans, seasonings and stir. Simmer 15 minutes longer. Spoon 

rice onto serving platter. Spoon pork mixture on top of rice. Sprinkle cilantro

over all. Serves 6. 

Roast Pork 

5 pounds pork loin with bone

1 large white onion, sliced

3 c. warm low sodium vegetable broth  

1/4 c. cold water

2 T. all-purpose unbleached flour 

    Preheat oven to 375 degrees. Place pork on rack in shallow roasting pan. 

Roast for about 2 hours. About 30 minutes before meat is done, add sliced 

onions and warm broth to roasting pan and continue to roast for the last half

hour. Place roast on serving dish. Keep warm in oven. Make gravy in sauce

pan by simmering drippings and onions until reduced to about 2 c. Mix 1/4 c.

of cold water with flour and stir until flour has dissolved. Add to sauce pan

and simmer until gravy thickens. Pour gravy over pork of serve in a gravy 

boat. Serves 8 to 10. 

Pork Paprikash

6 pork rib chops, 1 1/2 inches thick each

3 T. all-purpose unbleached flour 

1 T. paprika

2 T. unsalted butter  

1/2 c. white onion, chopped

1/4 c. low sodium vegetable broth  

1/2 c. low fat milk 

4 t. all-purpose unbleached flour 

1/2 c. low fat sour cream

1 16 oz. package medium-wide noodles

    Remove bone from pork chops. Butterfly pork chops. Lay chops in single

layer on wax paper. Combine 3 T. flour with paprika. Sprinkle generously 

over chops. In large skillet, over medium high heat, add butter. Brown chops

on both sides. Add onion and broth. Cover and simmer over low heat for 30 

to 45 minutes or until tender. Cook noodles according to package directions.

Drain and set aside but keep warm. Set meat aside and keep warm. Skim 

excess fat from pan juices. Add milk and remaining flour. Stir and cook until

thickened and bubbly. Stir in sour cream. Heat through but do not boil. Add 

chops and noodles to sauce and stir to coat. Place chops and noodles on 

serving platter. Sprinkle with additional paprika. Serves 6. 

Baked Pork Chops and Sweet Potatoes

4 c. sweet potatoes, sliced

4 T. all-purpose unbleached flour 

3 T. light agave syrup

3 t. cinnamon

2 T. lemon juice

1 T. grated orange rind

1 orange, sliced

1 1/2 c. boiling low sodium vegetable broth  

    Preheat oven to 350 degrees. In large bowl, combine all above ingredients. 

Pour into large baking dish that has been sprayed with no-stick cooking spray. 

To prepare chops: 

4 T. all-purpose unbleached flour 

2 t. celery salt

    Combine above 2 ingredients in medium bowl. 

 7 thick rib pork chops

    Place chops, one at a time in flour mixture and coat lightly. Place on top 

of potatoes. Cover and bake 1 hour. Uncover and bake another 10 minutes or 

until nicely browned. Serves 7. 

Alsatian Pork and Zucchini Tart, a German Alsace (French) dish

1 partly baked 10 inch tart pastry shell

1 or 2 zucchini, to equal about 3/4 pound, peeled

1 T. unsalted butter  

1/4 c. white onion, finely chopped

1 1/4 pound ground lean pork

1/4 c. scallions, finely chopped

1/8 t. nutmeg

1 T. curry powder

2 eggs, whites only 

1 egg yolk

1 c. heavy cream

1/2 c. low fat milk

    Preheat oven to 375 degrees. Cut zucchini into one-quarter-inch slices. 

Stack the slices. Cut into one-quarter-inch strips. Cut strips into one-quarter-

inch cubes. There should be about 2 c. Heat butter in a skillet over medium 

high heat. Add onions. Cook, stirring until onions are wilted. Add pork and 

cook, stirring. Sprinkle with scallions and zucchini. Cook until any liquid has 

evaporated and mixture is relatively dry. Sprinkle with nutmeg and curry

powder. Combine egg whites and egg yolk, cream and milk. Beat thoroughly.

Add to meat mixture. Stir to blend. Pour mixture into tart shell. Place on 

baking sheet. Bake 30 to 35 minutes or until the custard is set. Serves 4 to 6. 

Stuffed Pork Chops 

4 6 oz. rib or loin pork chops, with horizontal slit for stuffing

1 c. unseasoned bread crumbs

8 large pitted prunes, 4 prunes chopped, 4 whole

1 c. low fat milk 

1/4 c. white onion, chopped

1/4 c. celery, chopped

2 T. fresh parsley, chopped

1/4 t. poultry seasoning

1/8 t. paprika

    To prepare stuffing: In medium bowl, combine bread crumbs, chopped 

prunes, 2 T. milk and all remaining ingredients. Broil chops on rack under 

broiler until rare. Stuff each chop with 2 to 3 T. of stuffing. Skewer or sew up

pockets with white kitchen thread to enclose stuffing. Arrange chops in single

layer in skillet. In medium bowl, combine any remaining milk with remaining

stuffing. Pour mixture over chops. Add whole prunes. Bring mixture to a boil

and reduce heat. Cover and simmer about 45 minutes until pork is cooked

through. Remove chops and prunes to serving platter and keep warm. Over

medium high heat, cook sauce, whisking constantly, until slightly thickened

and golden brown. Pour over chops and serve. Serves 4. 

Nutritional information per serving: 380 cal, 36 g pro, 15 g fat, 23 g carb. 

Broiled Yakitori (Japanese Style) Pork-On-Skewer   

1/4 c. sweet sake wine

1/4 c. low sodium soy sauce 

2 T. low sodium vegetable broth  

1/2 pound boneless pork, cut into cubes

1 small white onion, cut into large chunks 

1 T. clover or wildflower honey 

1 t. cornstarch

1 T. cold water

2 skewers

    In small, shallow pan, combine wine, soy sauce, and vegetable broth,

making a teriyaki marinade. Add pork cubes and stir to coat with marinade. 

Cover, refrigerate over night. When ready to cook: Prepare glaze. In small

sauce pan, mix 1/4 c. teriyaki mixture with honey. Heat to boiling, stirring 

until honey has dissolved. Blend cornstarch with cold water and add to sauce 

pan. Cook, stirring constantly until mixture becomes a shiny glaze. Set aside

but keep warm. Thread pork on skewers, alternating with onion. Place skewers

on rack of broiler pan. Place under broiler about 3 inches from heat. Broil 5

minutes per side or until browned and cooked through, basting with sauce at 

least once. When done, place skewers on serving platter or single serving 

plates, with any remaining sauce on side. Serves 2. 

Broiled Herbed Pork Chops        

1 c. unsweetened pineapple juice

2/3 c. dry sherry 

2 T. light agave syrup

1/2 t. dried, crushed rosemary

1 garlic clove, minced

4 pork chops, about 1 inch thick

    To prepare marinade: In medium bowl, combine pineapple juice, sherry,

agave syrup, rosemary and garlic. Mix well. 

    Place pork chops in bowl with marinade. Stir to coat chops with sauce.

Cover and refrigerate over night, turning meat once or twice. When ready to 

cook: Remove chops from sauce and place on rack of broiler pan. Broil 10 to

12 minutes on each side or until done, basting at least once with marinade. 

Place on serving platter. Serves 4. 

Pork and Apple Pie

2 pounds lean, ground pork

1/4 pound bacon, chopped fine

1 c. white onion, chopped

1/2 t. nutmeg, for pork

1 1/2 pounds red apples, peeled, cored, sliced

1/2 t. nutmeg, for apples

2 T. fructose

4 T. unsalted butter  

1/2 c. light ale or cider

prepared unbaked pastry for top crust 

1 egg, white only

    Preheat oven to 375 degrees. Spray 2 quart casserole dish with no-stick

cooking spray. In large bowl, combine ground pork, bacon, onions and 1/2 

t. nutmeg. In medium bowl, combine apples, nutmeg and fructose. Combine

with meat mixture. Add ale or cider. Spoon into casserole. Place dots of 

butter on top. Place pastry on top. Press edges of pastry down and even 

with inside of casserole dish. With a sharp knife, cut vents in pastry to allow

steam to escape. Brush top of pastry with egg. Bake at 375 degrees for 90 

minutes or 350 degrees for 2 hours. If crust starts to brown too much, cover

loosely with foil. Serves 6. 

Pork and Cheesy Berry Stuffing

6 pork chops, 1/2 inch thick

2 T. unsalted butter  

1 c. celery, chopped

1/2 c. white onion, chopped

2 c. whole grain bread crumbs

2 c. white bread crumbs

2 c. or 8 oz. Monterey Jack cheese, shredded

1/2 c. cranberries

1/2 c. chopped walnuts

1 t. poultry seasoning

    Preheat oven to 350 degrees. Spray 12 inch by 8 inch baking dish with 

no-stick cooking spray. In large skillet, brown chops in a little oil. Remove

chops. Add butter. When butter has melted and is hot, saute celery and 

onion until almost tender. Add bread crumbs, 1 1/2 c. cheese, cranberries, 

walnuts and seasonings. Mix lightly and heat through. Spoon stuffing into

baking dish. Place chops on stuffing. Bake 30 minutes, uncovered. Top with

remaining cheese. Continue baking until cheese has melted. Serves 6. 

Breaded Pork Scallops

1 1/2 pounds boneless loin of pork, trimmed of almost all fat

salt and pepper if desired

2 eggs, whites only

3 T. water

1/2 c. plus 1 T. corn, peanut or safflower oil for frying

1/3 c. all-purpose unbleached flour 

1 c. fine, fresh bread crumbs

3 T. unsalted butter  

lemon wedges for garnish

    Cut meat into 12 slices of equal thickness. Place on flat surface. Pound 

each lightly with mallet. Sprinkle with salt and pepper if using. In medium 

bowl, combine egg whites, water and 1 T. oil. Put flour in second dish and 

bread crumbs in third dish. Dip pork slices in flour to coat thoroughly. Shake 

off excess. Dip in egg mixture and then in bread crumbs. Pat to help crumbs 

adhere. Heat about 1/4 c. oil in large, heavy skillet. Add pork slices but don't

overlap. Cook about 5 minutes on one side until golden brown. Turn and cook 

about 5 minutes or slightly longer on other side. Transfer any cooked slices 

to serving platter and keep warm. Continue cooking pork slices until all are 

cooked. Add butter to skillet and heat until lightly browned. Pour over meat 

slices. Garnish with lemon wedges. Serves 4. 

Pork Pie

a little cooking oil

1 medium white onion, chopped

2 c. mashed potatoes

1/2 pound lean pork shoulder, cooked, cubed

1/2 pound pork sausage, cooked, crumbled

dried crushed thyme or sage

pastry for 2 crust 9 inch pie

    Preheat oven to 400 degrees. In large skillet, over medium high heat, 

add oil. When oil is hot, saute onion until almost tender. Add potatoes, meat

and seasoning. Mix well and heat through. Line pie pan with 1 rolled out 

pastry and pierce with fork several times. Spoon meat mixture into pie pan. 

Cover with remaining pastry. Cut several vents in top pastry. Seal edges with

fork tines. Bake until pastry is golden brown, about 30 minutes. Serves 6. 

Orange Glazed Pork Roast

4 to 5 pound pork loin roast

1 18 oz. jar Kraft Barbecue Sauce

1 18 oz jar Smucker's Simply Fruit orange jam   

    Preheat oven to 325 degrees. Place meat, fat side up, on rack in baking 

pan. Insert meat thermometer in thickest part, but not touching bone. Add

barbecue sauce and orange marmalade to medium sauce pan. Stir well and

heat until just hot, not boiling. Baste meat with sauce. Bake 2 1/2 to 3 hours 

or until meat thermometer reaches 170 degrees. Can baste meat with sauce 

once or twice during cooking time or wait until meat is done and removed 

from oven to baste before serving. Any remaining sauce can be served on the

side. Serves 8 to 10.  

Easy Pork Casserole

1 pound ground pork

1/2 c. white onion, chopped

1 garlic clove, chopped

1/2 t. marjoram 

1/4 t. sage

1 10 oz. package frozen, mixed vegetables, cooked, drained

1 10 3/4 oz. can Campbell's Cream of Mushroom soup  

1/2 c. low fat sour cream 

1/3 c. Parmesan cheese, grated

1 10 oz. package Hungry Jack Refrigerated Flaky Buttermilk Biscuits

    Preheat oven to 350 degrees. Spray a 10 by 6 inch baking dish with no-stick

cooking spray. In large skillet, with a little oil, saute ground pork over medium

high heat until browned. Drain on paper towels. Add onion, garlic and spices to 

skillet and cook until onion is tender. Add vegetables, soup, sour cream and 

cheese. Stir until cheese has melted and everything is heated through. Spoon 

into baking dish. Top with unbaked biscuits. Bake for 30 minutes or until 

biscuits are golden. Serves 4 to 6. 

Spicy Pork with Eggplant, Sichuan-style

    (Szechaun or Szechwan cuisine, now known as Sichuan, is a style of 

Chinese cuisine originating in Sichuan Province of southwestern China, famed

for bold flavors.) 

1/2 pound eggplant

1/2 c. extra virgin olive oil 

1/2 pound ground pork, as lean as possible

1 T. chili paste with garlic or Sichuan hot bean paste with dried shrimp

1 T. low sodium soy sauce 

1 t. fructose

2 T. fresh ginger, finely diced

2 T. garlic, finely diced

1/2 c. low sodium vegetable broth 

1/3 c. white onion, finely diced 

1 T. Sichuan peppercorns, finely crushed or ground to a powder

1 T. cornstarch

2 t. cold water

1 T. dark sesame oil

1/4 c. fresh coriander, chopped

    Peel eggplant, Cut into small, 1/4 inch cubes. Heat half the oil in wok or 

skillet. When hot and almost smoking, add eggplant cubes and stir rapidly.

Cook over high heat, stirring constantly, until cubes start to brown. Place 

cubes on paper towels to drain. Remove skillet from heat. In mixing bowl, 

combine pork, chili paste, soy sauce and fructose. Blend well. Return skillet

to heat. Add remaining oil and allow to heat for 1 or 2 minutes. Add pork

mixture. Cook about 30 seconds, stirring down and around with large spoon 

to separate the grains of meat. Add the ginger and garlic. Cook briefly, 

stirring. Add broth and cook about 1 minute, stirring. Add eggplant cubes and

stir to blend. Add onion and peppercorn powder and stir to blend. Combine

cornstarch and water in a small bowl. Add to skillet and stir to blend. When

the liquid has thickened, stir in sesame oil. Transfer to serving platter and 

sprinkle with coriander. Serves 4 to 6. 

Deviled Pork Chops 

4 loin pork chops

4 to 5 T. Dijon mustard

1 T. chutney

2 t. dried thyme

1 T. extra virgin olive oil 

1 garlic clove, minced 

    In a medium bowl, mix together all ingredients except chops. Place chops 

in mustard mixture and turn to coat. Cover and refrigerate for at least 15 

minutes to marinate. When ready to cook. Remove the chops from the sauce.

Scrap the excess sauce off. Broil the chops 20 minutes per side, depending 

on thickness. 5 minutes before the 2nd side is done, baste chops with more 

sauce. When chops are tender, place on serving platter. Microwave any 

remaining sauce and drizzle over chops. Serves 4.

Pork Chops with Rice 

6 pork chops, 3/4 inch thick, excess fat removed 

a little extra virgin olive oil 

1 1/3 c. wild brown rice, cooked

1 c. orange juice

1 can Campbell's Cream of Chicken and Rice soup  

    In large skillet, over medium high heat, add oil and heat. Add chops and

brown chops on each side. While chops are browning: Preheat oven to 350

degrees. In a medium bowl, add condensed soup and 1 can full of milk. Mix 

well. Spread rice out evenly in 12 by 10 by 2 inch baking dish that has

been sprayed with no-stick cooking spray or lightly buttered. Pour orange

juice over rice. Arrange chops on rice. Pour soup over all. Cover and bake

for 45 minutes. Uncover and bake 10 minutes longer. Serves 6. 

Savory Pork with Pears and Roasted Vegetables

1 c. apple juice 

1/4 c. clover or wildflower honey plus 3 T.

1 T. extra virgin olive oil plus 2 t.

2 t. apple cider vinegar

1 3/4 pounds pears, cored and halved

2 c. sweet potatoes, peeled, chunked, parboiled

1 c. white onions, cut into thin wedges

2 T. fructose

2 T. cinnamon

1 T. garlic, minced

3 pounds pork chops, boneless, center cut, 4 oz. each

    Preheat oven to 400 degrees. In large bowl, whisk apple juice, honey, oil

and vinegar. Place pears, sweet potatoes and onions in bowl. Stir gently to

coat. In small bowl, combine fructose, cinnamon and garlic. Sprinkle half of

spice mixture over pear mixture and combine. Place pork in separate large

bowl. Sprinkle remaining spice mixture over pork chops and mix until well

coated. Place pork into two 13 by 9 by 2 inch baking pans sprayed with 

no-stick cooking spray. Spoon pear mixture over pork. Cover and bake for 

30 minutes. Remove cover and baste pork chops with sauce. Bake an

additional 15 minutes or until pork reaches an internal temperature of 160 

degrees and vegetables are soft. Serves 6 to 12.      

Sweet and Sour Pork

1 pound boneless pork, cut into 1 inch pieces

2 T. extra virgin olive oil 

1 c. water

1 8 1/4 oz. can pineapple chunks, drained

1 large green pepper, cut into strips

3/4 c. carrot, diagonally cut thin slices

1/2 c. apricot preserves

2 T. cider vinegar

2 T. cornstarch

2 T. low sodium soy sauce 

hot cooked rice

    In large skillet, over medium high heat, add oil and heat for a minute.

Add meat and brown. Add water. Bring to a boil. Reduce heat. Cover and 

simmer 30 minutes, stirring occasionally. Add pineapple and vegetables. 

Bring to a boil. Reduce heat. Cover and simmer 5 minutes. In medium bowl,

combine preserves, vinegar, cornstarch and soy sauce. Add to skillet. Cook

and stir constantly until sauce is clear and thickened. Spoon rice onto 

serving platter or single serving plates. Spoon pork and sauce over rice. 

Serves 4. 

Sweet and Sour Spareribs

3/4 c. Westbrae unsweetened catsup 

1/2 c. dark corn syrup

1/4 c. low sodium soy sauce

2 T. cider vinegar

2 T. Dijon mustard

1 garlic clove, minced 

3 pounds spareribs, cut in 2 rib pieces

    In large bowl, add all ingredients except ribs. Stir until well combined. Add

ribs, turning to coat with sauce. Cover and refrigerate for one hour or longer. 

When ready to cook: Preheat oven to 375 degrees. Place ribs on rack in 

shallow roasting or broiler pan. Bake for 1 to 1 1/2 hours, or until tender, 

basting several times with sauce. Serves 4. 

Meat Loaf with Spiced Peaches

1 1/2 c. unseasoned bread crumbs

1 1/2 c. low fat milk  

1/2 c. water

1 c. Westbrae unsweetened catsup 

4 t. Worcestershire sauce

2 t. French's yellow mustard

8 eggs, whites only

1/2 c. white onion, chopped

3 1/2 pounds ground chuck

1/2 pound ground pork

1 can spiced peaches, not drained

    Preheat oven to 350 degrees. Spray large baking dish with no-stick cooking

spray. In large bowl, combine bread crumbs, milk, catsup, Worcestershire

sauce and mustard. Add eggs and mix well. Add onion, ground pork and beef.

Mix well. Divide in half. Shape into loaves, about 10 inches by 5 inches, in

baking dish. Bake for 1 hour. Remove from oven. Spoon peaches over top and

down sides of loaves. Pour a little juice on but not all of the juice. Return to 

oven and bake for another 10 minutes. Serves 10 to 12. 

Texas Pork Chops

4 6 oz. rib pork chops

1 c. tomato sauce

3 T. chili sauce

1 T. plus 1 t. Worcestershire sauce

1 1/2 T. lemon juice

2 t. Dijon mustard

1/2 t. sweet paprika

1/4 t. ground cumin

    In a shallow baking dish, arrange pork chops. In a small bowl, combine

remaining ingredients. Pour over chops, cover and refrigerate 4 hours or 

overnight. When ready to prepare: Preheat oven to 325 degrees. Place 

chops on rack in baking pan. Spoon sauce over chops. Bake about 1 hour

or until tender. Serves 4.   

Hawaiian Pork

3 c. lean pork, trimmed of fat, cut in 1 inch cubes

4 eggs, whites only

4 T. all-purpose unbleached flour 

3 T. pork fat

1 c. pineapple chunks

2 1/2 T. cornstarch

1/2 c. clover or wildflower honey

2 1/2 T. low sodium soy sauce 

1/4 c. cider vinegar

1/2 c. pineapple juice

1 1/2 c. white rice, cooked

Pork Saute with Peanut Sauce

1 1/2 pounds pork, trimmed of fat, cut into cubes

4 shallots

1 T. garlic, minced

2 t. clover or wildflower honey

3 T. lemon juice

1 T. ginger, grated

1 T. coriander

2 T. low fat milk

Pork Roast with Herbs and Garlic

2 1/4 pound rolled boneless pork loin

1/2 t. oregano

1/2 t. thyme

1/4 t. rosemary

3 or 4 garlic cloves, sliced thin

3 T. Dijon mustard

2 T. extra virgin olive oil 

    Preheat oven to 300 degrees. Spray a roasting pan with no-stick cooking

spray. In a medium skillet, brown all sides of roast in a little oil. While roast 

is browning: In a medium bowl, mix all other ingredients. Once roast is 

browned, place roast in bowl and coat well with herb mixture. Place roast in

roasting pan. if there is any left over herb mixture, rub into roast. Cover 

and place roast in oven. Bake for about 2 1/2 hours. Serves 4 to 6.     

3/4 pound ground lean pork

4 to 6 T. extra virgin olive oil

1 c. white onion, finely chopped

1/2 t. garlic, finely minced

1 c. or 1/4 pound mushrooms, finely chopped

1 t. rosemary, finely chopped

1 c. unseasoned bread crumbs

2 eggs, whites only

1/2 c. all-purpose unbleached flour 

5 c. tomato sauce

1 pound angel hair pasta

Romano or Parmesan cheese, if desired

    Put pork in large bowl. In sauce pan, over medium-high heat, add 2 T. 

oil and heat. Add onion and garlic. Cook until onion is wilted, stirring 

occasionally. Add mushrooms and cook for 5 minutes or more, until liquid in 

pan evaporates. Add mushroom mixture to pork. Add rosemary, bread 

crumbs and eggs. Blend well. Shape meat mixture into 18 balls. Dredge 

balls in flour. Shake off excess. Heat remaining oil in same pan. Add meat 

balls and cook, turning and browning until brown all over. In large pan, add 

tomato sauce and meat balls. Cover and simmer on low heat for about 30 

minutes. While sauce is cooking: In large pot, bring water to a boil and cook 

pasta to desired doneness. Drain. Place pasta on large serving platter. Pour 

sauce and meat balls over top, being careful not to let meat balls drop or 

they will splash sauce every where. Serve with Romano or Parmesan cheese 

on top, if desired. Serves 4 to 6.   

Picnic Pork with Stuffing

6 pound bone-in, not rolled pork shoulder, all visible fat removed

1/2 c. unsalted butter  

1 medium white onion, chopped medium

1 c. boiling water

6 oz. box heab-seasoned crouton-style stuffing mix

    Preheat oven to 350 degrees. Spray large roasting pan with no-stick 

cooking spray. In a 12 inch skillet, over medium-high heat, melt butter. Add 

onion and cook. Stir often, until golden brown. Remove skillet from heat. 

Stir in water. Add stuffing mix. Toss well to coat evenly. Place pork in 

roasting pan. Spread stuffing over inner surface of pork. Fold over. Lace 

together with small poultry pins or string. Score top in criss-cross fashion 

with sharp knife. Roast in oven until a meat thermometer reads 170 degrees,

about 35 to 40 minutes per pound. Remove pins or string. Place on serving

platter. Slice to serve. Serves 10 to 12.

Pork Chops Applejack

4 1 inch thick pork chops

3 T. all-purpose unbleached flour 

2 T. unsalted butter  

2 T. extra virgin olive oil 

1/2 c. shallots, chopped

pinch of thyme

1 c. mushrooms, rinsed, sliced

2 Granny Smith or other firm apples, peeled, quartered

14 c. applejack or any brandy

1/2 c. low sodium vegetable broth

    Coat pork chops with flour. Heat butter and oil in large skillet until hot 

but not smoking. Add pork chops and brown both sides over medium heat, 

about 3 to 5 minutes per side. Remove chops from skillet but keep warm. 

Add shallots and saute, stirring for 2 to 3 minutes. Add thyme, mushrooms 

and apples and saute briefly, about 1 minute. Replace pork chops in skillet. 

Turn off heat. Warm applejack in small pan. Ignite with match and pour 

over pork. Add broth. Heat to boiling. Reduce heat. Cover and simmer 

about 15 minutes, stirring once or twice, or until pork chops are tender. 

Arrange pork chops and apples in a shallow casserole dish. Pour sauce 

over all. Serves 4. 

Chinese Spareribs

large pot and fill with enough cold water to cover. Cover pot with lid. Over 

medium high heat, slowly bring water to a bowl. This step will take about 

25 to 30 minutes. Remove pot from heat. Drain water off. Place ribs in a 

single layer in an oven-safe baking pan. Combine remaining ingredients. 

Pour over ribs. Cover with foil. Refrigerate over night. Stir or turn meat

several times, during marinating process. Preheat oven to 350 degrees. 

Bake for about 40 to 45 minutes. Place ribs on serving platter. Serves 2 

to 4. For crispy ribs, put roasting pan under hot broiler for an additional 5

minutes.

Pork Tenderloin with Honey and Sesame Randt

3/4 pound pork tenderloin

1/4 c. low sodium soy sauce

2 garlic cloves, sliced

1 2 inch piece of fresh ginger root, peeled, sliced thin

1/4 c. clover or wildflower honey

1 c. sesame seeds

    In a dish large enough to hold the pork, combine soy sauce, garlic and 

ginger. Add the pork and turn to coat with sauce. Cover. Place in refrigerator.

Let pork marinate for several hours, turning several times. Preheat oven 

to 400 degrees. Remove pork from marinade. Pat dry with paper towels. 

Spread the honey on a plate. Roll pork in honey. Spread the sesame seeds 

on another plate. Roll the pork in the seeds. Pat the seeds so they stay in

place. Roast the pork in a roasting pan for 30 minutes or until no longer 

pink in the center. Remove pork from pan. Slice on the diagonal. Serves 

3 to 4.