Trim fat from pork. Cut pork into 1/2-inch-thick slices.
Melt butter in a large skillet over medium-high heat until it sizzles. Reduce heat to medium. Arrange pork slices in skillet. Cook for 2 minutes; turn slices. Spoon apples over pork. Sprinkle with brown sugar and pecans. Cover and cook for 4 to 6 minutes more.
Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1-2 minutes, until heated through.
2 large potatoes, peeled and cut into 3/4-inch slices
4 garlic cloves, peeled and sliced
3/4 cup beef broth (or water)
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Cooking Directions
Mix together seasonings and rub over all surfaces of pork roast. Brown roast in a little oil in large skillet over medium-high heat, turning often to brown evenly. Place potatoes and garlic in 3 1/2-4 quart slow cooker, pour broth over and top with browned pork roast. Cover and cook on Low for 8-9 hours, until pork is very tender. Slice pork to serve with vegetables and juices.
1 pound boneless pork roast, sliced into stir-fry strips
2 teaspoons olive oil
1/2 cup reduced-fat mayonnaise
4 6-inch submarine sandwich rolls, split
2/3 cup prepared pesto sauce
2 whole roasted red peppers, drained and halved
4 1-oz. slices part-skim mozzarella cheese
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Cooking Directions
Heat oil in large nonstick skillet over medium-high heat; add pork strips to pan and brown nicely, stir-frying, remove from heat. While pork cooks, spread mayonnaise on bottom half of rolls; spread pesto on top half of rolls. Broil briefly just to lightly brown. Divide pork strips onto four roll halves, top with pepper pieces and a slice of cheese. Broil just until cheese is bubbly. Top with remaining half of rolls.
4 pounds spareribs, trimmed to fit into slow cooker, cut in 2-rib portions
1 teaspoon vegetable oil
2 small red potatoes, sliced 1/4-inch thick
1 small onion, peeled and sliced
1 1-pound package refrigerated sauerkraut, rinsed and drained
2 small red apples, cored and sliced 1/4-inch thick
1/2 cup apple cider
4 tablespoons ketchup
1/2 teaspoon caraway seeds, coarsely crushed
Cooking Directions
In large nonstick skillet brown ribs in oil over high heat. Place in 3 1/2-4-quart slow cooker with potatoes, onion, sauerkraut and apples. Combine remaining ingredients and pour over. Cook, covered, on Low 6-8 hours (or on High for 3-4 hours).
Brown pork and onions over medium-high heat in large saucepan, stirring occasionally. Add remaining ingredients except tortilla strips. Cover and simmer 20 minutes. Stir tortilla strips into soup and simmer for 5-10 minutes more, until tortilla strips are softened. Serve hot.
