Cranberry and Apple Stuffed Pork Chops

2 Tbs. and 1 1/2 tsp olive oil
1-1/4 onion, chopped
2-1/2 large granny smith apple-peeled, cored adn diced
1/4 cup and 1 Tbs balsamic vinegar
1-1/4 cup dried cranberries
salt and pepper
5(6oz) boneless pork chops
2 Tbs. and 1-1/2 tsp olive oil

Heat 1 tbs olive oil in a skillet over medium heat.  Stir in the onion and apple; cook and stir for 5 minutes.  Stir in the cranberries and balsamic vinegar, and continue cooking until the apple and onions have softened, about 5 minutes.  Season to taste with salt and pepper, then scrape the mixture onto a plate and refridgerate until cold.

Preheat the oven to 350 degrees.  Lightly grease a baking dish

Cut a large pocket into the pork chops.  Stuff the cooled apple mixture into the pork chops, and secure with toothpicks if needed.  Heat teh remainng oil in a large skillet over medium-high heat.  Season the pork chops with salt and pepper to taste then place them in the hot skillet. Cook on each side until browned, about 3 mintues, then transfer to a baking dish.  Top with the remaining apple mixture and cover teh baking dish with aluminum foil.

Bake in preheated oven until the pork is no longer pink in the center, about 40 minutes depeding on the thickness fo the pork chops.  Uncover, and bake about 10 more minutes or until the apple mixture has browned around the edges. 

I made this with chicken and we liked it, haven't tried the pork chops though. 

Balsamic Honey Glazed Pork Chops

2 Pork Loin Chops
Olive Oil
Salt and pepper
2 Cloves garlic, crushed
2 Tbs. honey
1/2 c. balsamic vinaigrette dressing

Heat enuogh olive oil to lightly coat your frying pan.  Heat oil on medium high heat.  Crush the cloves of garlic and rub on pork chops both sides, add salt and pepper to taste.  Add pork chops to the heated oil.

Brown pork chops on each side (about 2 min per side).  Once browned, reduce heat to medium low.  Add balsamic vinaigrette adn honey to the frying pan.

Coat the pork chop in the sacue and simmer for 10 minutes.

* you can marinate the pork chops in balsamic vinegar for 2 hours to get a stronger flavor.

Stuffed Pork Chops

4 Boneless Center-cut Loin Chops, at least 1" thick
4 oz. Smoked Gouda Cheese
4 Strips of Bacon, cooked and crumbled
2 T. Chopped Fresh Parsley
2 T. Olive Oil
Salt and Pepper
Preheat oven to 350 degrees. Grate the cheese and mix with the bacon and parsley. Cut pork chops horizontally most of the way through (but not all the way) to create a pocket for the filling. Divide the cheese mixture among the pork chops filling them by hand. Heat oil in a frying pan or grill pan if you have one. A panini maker or george foreman grill would probably work too. Sear each side of the pork chops for about 2 minutes per side. Transfer pork chops to a cookie sheet. Cover with tin foil and bake for 15 minutes or until juices run clear when pork chops are pierced with a knife. From: Five Little Peaches

Rosemary Pork Tenderloin

2 pork tenderloins
3 Tbs olive oil
1 Tbs white wine vinegar
1 Tbs soy sauce
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
2 cloves garlic, crushed
1 tbs chopped fresh rosemary

Combine marinade ingredients and pour over pork in a ziploc bag. Marinate several hours or overnight in refrigerator. Grill on the barbeque or broil in the oven, turning often until internal temperature reaches 145 degrees. let stand 10 minutes, tented loosely with foil, before slicing (temperature will rise to 155 degrees while standing). Slice and serve.
(Posted by Kenzie)

Katsu Chicken or Pork

This is a very simple recipe and will remind you of the good 'ol days when we would put "bull dog sauce" on our pork (I still do by the way).

Ingredients:
Boneless, skinless chicken breasts or pork-filleted (pound if necessary)
1/2 Cup flour
2 Eggs beaten
1 1/2 Cup Panko (has to be Panko) bread crumbs
Oil

Sprinkle salt and pepper on raw meat. Put the flour, eggs, and Panko in separate plates (I used bowls). Dip the chicken in flour, then eggs, then generously in Panko. Heat up about 2-4 cm of oil in a pan, then put the breaded chicken in and set to low. Flip over until both sides are brown. Serve with rice. I also like to eat it over shredded cabbage.

And don't forget to dip it in "BULL DOG SAUCE!"