Ingredients

1 / 2 cup fresh mushrooms, coarsely chopped (such as shiitake or button mushrooms)

1 / 4 cup chopped onion

1 tablespoon butter or margarine

1 teaspoon grated fresh ginger

1 / 4 teaspoon salt cup

1 / 4 teaspoon pepper cup

1 cup coarsely chopped fresh spinach leaves

1 / 4 cup soft sourdough or white bread crumbs

4 pork chops or pork chops, cut 1-1/4 inches thick (about 3 pounds total)

Salt

Pepper

1 / 4 cup ginger jelly or preserve, or marmalade

12 small green onions

2 teaspoons olive oil

Directions

1. In a small bowl, soak 8 picks wood in water for 10 minutes. Meanwhile, for stuffing in a pan, cook mushrooms and onion in hot butter until tender the onion. Remove from heat. Stir in grated ginger, salt 1 / 4 teaspoon and 1 / 4 c. teaspoon pepper. Add bread crumbs and spinach, stirring gently.

2. Make a pocket in each chop by cutting horizontally from the outer edge near the bone. Divide filling evenly between the pockets in the chops. Secure openings with water-filled wooden picks. Sprinkle chops with salt and pepper.

3. In the lid to organize medium-hot coals around drip pan. The test medium heat above pan. Place pork chops on a grill rack over the pan. Cover and grill for 35-40 minutes or until juices green light (160 ° F), turning once and brushing occasionally ginger jelly over the last 5 minutes of cooking. Remove wood takes before serving.

4. Meanwhile, cut the roots and tops of green onions. In a medium skillet, cook onions in hot oil for 1-3 minutes or until slightly softened. Serve chops with green onion. Makes 4 servings.

Oven directions

To cook pork chops stuffed after stuffing and sprinkle the chops with salt and pepper, brown in a little oil in large skillet. Transfer to a baking dish. Bake uncovered in a 375 degree F oven for 35-45 minutes or until juices run clear (160 degrees F), brushing with ginger jelly over the last 5 minutes of cooking.

Ingredients

1 / 2 tsp. garlic powder

1 / 2 cup tea. paprika

1 / 4 c. tea. dried basil leaves or dried thyme leaves, crushed

4 boneless pork chops, 3/4-inch thick (about 1 pound)

1 tsp soup. vegetable oil

1 medium onion, sliced (about 1 / 2 cup)

1 can (10 3 / 4 ounces) Campbell's ® Condensed Cream of Mushroom Soup (Regular or 98% fat)

1 / 4 cup milk

Hot cooked rice

Directions

1. Stir in garlic powder, paprika and basil on a platter. Coat pork with mixture of garlic powder.

2. Heat the oil in a 10-inch skillet over medium-high heat. Add pork and cook until browned on both sides.

3. Add the onion to the pan and cook until tender, stirring occasionally. Mix soup and milk and bring to a boil. Reduce the heat to low. Cook 5 minutes or until pork is cooked. Serve sauce with pork and rice.

4. Tip: Serve with peas, boiled and sliced carrots. For dessert, pour a cup of apple red block and Golden Delicious apples topped with raisins and almonds.

1. In a Dutch oven 4-quart, melt butter over medium heat. Cook celery, onion and mushrooms in butter for about 3 minutes, stirring occasionally, until tender.

2. Stir half of the croutons. Cook, stirring frequently, until soft and tender croutons. Add remaining ingredients and croutons. Stuff the turkey just before roasting. Or spoon the filling into the pan three quarters source ungreased 13x9-inch baking dish or glass cover and bake at 325 degrees F for 30 minutes, then uncover and bake 15 minutes more.

Tip:

At high altitudes (3500-6500 ft): No changes.

Apples and pork play well together in this everyday easy meal. Even with the addition of carrots this quick dinner is done in 20 minutes. Ingredients

4 pork chops, cut 1/2-inch thick (about 1-3/4 pounds)

Salt and black pepper

2 tablespoons of soup. butter

12 baby carrots with tops, half lengthwise

1 medium apple, sliced and seeds removed

1 / 3 cup pure maple syrup

Directions

1. Sprinkle chops with salt and pepper. In a skillet melt the butter over medium heat, add the chops. Brown for 2 minutes, turning once. Reduce heat to medium-low heat. Add carrots, apples and maple syrup. Cover and simmer for 8 minutes or until desired doneness.

2. Using a slotted spoon, transfer the chops, carrots and apples in a dish, bring mixture to boil the syrup. Boil gently, uncovered, 1-2 minutes or until thickened. Pour over chops. Makes 4 servings.

Ingredients

3 / 4 cup Pace ® Picante Sauce

1 can (11 ounces) mandarin orange segments, drained

2 pork tenderloins (about 1 lb. each)

1 tsp. olive oil

2 tbsp. chopped fresh coriander leaves

1 lime, cut into wedges

Directions

1. Preheat oven to 425 degrees F. Combine hot sauce and oranges in a small bowl.

2. Place pork in a shallow 3-quart. Rub pork with oil. Pour salsa mixture over pork.

3. Bake for 35 minutes or until pork is cooked through. Remove pork from pan and let stand for 10 minutes. Sprinkle with cilantro and serve with lime wedges.

4. Easy Substitution: You can substitute oranges drained, canned peaches or pineapple cubes, if desired.