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INGREDIENTS:

1 celery rib, cut into 2 inch pieces
1 clove garlic
1 small onion\cooked, quartered
1/4 cup green bell pepper\cooked, chopped
1/8 tsp. cayenne pepper
2 boneless pork loin chops
1/2 cup chicken stock

DIRECTIONS:

Prepare broiler. Purée first 5 ingredients and salt to taste in a blender or food processor. Broil pork 10 minutes in a flameproof casserole or skillet about 5 inches from heat source. Turn pork and spread with 2/3 of vegetable purée. Spread remaining purée around pork. Broil 8-10 minutes, or until a meat thermometer reads 150°F. Transfer pork to a platter and keep warm. Add stock to pan and bring to a boil over high heat, scraping up brown bits, until reduced by one third. Strain sauce into a bowl, pressing down on solids. Serve sauce over pork.

INGREDIENTS:

1 Tbsp. vegetable oil
6 pork cutlets
2-1/2 cups tomatoes\cooked, peeled and chopped
1 cup tomato sauce
1/2 cup onion\cooked, chopped
1/4 cup fresh chillies, chopped or 4 oz canned green chiles, diced
2 cloves garlic, minced
2 Tbsps. fresh lime juice
1/4 tsp. ground cumin
1 cup carrots\cooked, thinly sliced
1 cup zucchini\cooked, thinly sliced
1/4 cup raisins
1/4 cup slivered almonds

DIRECTIONS:

Heat oil in a heavy nonstick skillet over medium-high heat. Sauté cutlets 2-3 minutes per side until browned. Stir in next 7 ingredients and salt to taste. Cover and simmer 20 minutes. Stir in next 3 ingredients. Cover and simmer 10 minutes longer or until vegetables are tender. Stir in almonds just before serving.

INGREDIENTS:

3 Tbsps. unsalted butter
1-1/2 lbs. pork shoulder, cut into 3/4 inch cubes
1 cup chicken stock
1/2 tsp. thyme leaves
1/4 tsp. rosemary
1 cup carrots\cooked, sliced
1/2 cup leek\cooked, or green onions, thinly sliced
1 cup frozen peas, thawed
1/4 cup all purpose flour
1 cup half and half
1 lb. ready-made pie crusts

DIRECTIONS:

Preheat oven to temperature 425°F. Melt butter in a heavy nonstick skillet over medium high heat. Brown pork cubes, stirring frequently. Stir in stock, thyme and rosemary and season with salt and pepper to taste. Reduce heat to low and simmer 10 minutes. Stir in carrots and leaks, and simmer 10 minutes. Stir in peas. Bring to a boil. Combine flour and half and half in a bowl and beat until smooth. Gradually stir into boiling mixture in skillet. Cook and stir until thickened. Follow pie crust package directions for 2-crust pie, filling with pork mixture. Bake 35-40 minutes or until dark golden brown.

INGREDIENTS:

4 boneless pork tenderloin chops
1 tsp. olive oil
2-1/2 cups tomatoes\cooked, peeled, chopped
1 cup carrots\grated, thinly sliced
1 cup tomato sauce
1/2 cup Onions, chopped
1/4 lb. mild green chilies, diced
1 clove garlic, minced
2 Tbsps. lime juice
1/2 tsp. salt
1/4 tsp. ground cumin
1 cup zucchini\cooked, thinly sliced
1/4 cup raisins

DIRECTIONS:

In large skillet over medium-high heat, brown pork chops in oil. Stir in next 9 ingredients. Cover. Reduce heat and simmer 20 minutes. Stir in zucchini and raisins. Simmer 10 minutes longer or until vegetables are tender.

INGREDIENTS:2 cups low sodium chicken broth
2 cups water
2 cups rice, uncooked
2 Tbsps. vegetable oil
2 cups frozen broccoli cuts
1 cup thinly sliced carrots
1/4 cup onions\raw, minced
1 tsp. garlic powder
1/2 cup canned mushrooms, drained
1-1/2 lbs. lean ground pork
1/4 cup soy sauce

DIRECTIONS:

Heat chicken broth and water to a boil in a saucepan. Add rice and return to a boil. Reduce heat and simmer until tender, about 13-15 minutes. Meanwhile, heat half the oil in a skillet. Add broccoli, carrots, onions, and garlic powder. Cook until crispy, about 5 minutes. Remove from skillet. Add mushrooms to skillet and cook for a minute and add to the vegetables. Set aside. Heat rest of oil in the skillet. Add ground pork. Cook until pork is no longer pink, about 10 minutes. Drain. Add soy sauce and mix. Add vegetables and mushrooms. Cook until heated, about 2 minutes. Serve over the cooked rice.