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Beer-Braised Sirloin Chops with Mushrooms 

Ingredients:
4 boneless sirloin pork chops -- 3/4-inch thick
2 tablespoons flour
1 tablespoon butter
1/2 cup chopped green onion
2 garlic cloves -- minced
8 ounces mushrooms -- sliced
1/2 teaspoon thyme
8 ounces beer -- room temperature
Salt
Freshly ground black pepper
Buttered noodles (optional)
Minced fresh parsley (optional)

Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve liquid. Add green onion, garlic, mushrooms and thyme and sauté an additional minute. Return chops to skillet, add beer; bring to a boil. Reduce heat, cover and simmer 7-8 minutes. Season with salt and pepper. Serve with noodles, garnished with parsley, if desired.

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Braised Pork Chops with Apples

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Cajun Style Chili with Pork

Ingredients: 
2 lb. ground pork 
2 large onions, chopped 
4 cloves garlic, minced 
1 each sweet red and green pepper, chopped 
3 stalks celery, chopped 
1 can (28 oz) tomatoes 
1 can (28 oz.) kidney beans, drained 
1/4 tsp hot pepper flakes 1 tsp dried oregano 
1/4 tsp cayenne pepper 
dash hot pepper sauce 
salt and pepper 
If you prefer a more traditional chili flavor, use cumin instead of oregano, and add chili powder to taste. 
Directions: In a heavy saucepan, cook the pork over medium heat, stirring to break up the meat, for about 5 minutes or until browned. Pour off the fat. Add onions, cook until tender. Add the garlic, red and green peppers and celery. Cook, stirring occasionally, for 5 minutes or until vegetables are softened. Add the tomatoes, breaking them up with the back of a spoon. Stir in the kidney beans, hot pepper flakes, oregano, cayenne pepper, hot pepper sauce, and salt and pepper to taste. Bring to a boil; reduce heat and simmer for 20 minutes. 

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Caribbean Pork and Couscous Salad

Ingredients: 
2 4 ounce boneless pork chops -- cut into 3/4-inch
cubes
1 tablespoon Caribbean-style rub*
1 1/2 cups dry couscous
2 cups boiling water
1/2 teaspoon salt
1/2 cup dried cherries
4 green onions -- sliced
2 oranges or can of mandarin oranges -- peeled & sliced
1 can mandarin oranges -- (11 ounce) drained
1 medium cucumber -- sliced
4 tablespoons olive oil
2 tablespoons orange juice
Zest of one orange
1 1/2 teaspoons brown sugar
Salt and pepper -- to taste
2 tablespoons chopped pecans

In plastic bag, shake together the rub and pork cubes to evenly coat pork. Skewer cubes and grill over medium-hot coals for 8 minutes, turning occasionally. Set aside. Meanwhile, cover the couscous with boiling water seasoned with 1/2 teaspoon salt; cover and let rest 5 minutes. Stir
cherries and green onions into couscous. Arrange cucumber slices around the edge of four dinner plates; equally portion couscous mixture onto plates; topping with orange slices and pork cubes. Stir together oil, orange juice, zest, brown sugar and salt & pepper; drizzle over salads and garnish each salad with some chopped pecans.

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Cranberry Pork Roast

Ingredients:
3 to 4 lb. pork roast* 
1 cup ground or finely chopped cranberries
1/4 cup honey 
1 tsp. grated orange peel 
1/8 tsp. ground cloves 
1/8 tsp. ground nutmeg
salt and pepper 
*Boneless or pork loin roast may be used.
Directions: Sprinkle the roast with salt and pepper. Place in a slow-cooking pot (crock pot). Combine the remaining ingredients; pour over the roast. Cover and cook on low for 8 to 10 hours. Makes 6 to 8 servings.

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Filipino Hawaiian Adobo

Ingredients: 
1 lb. chicken or pork, cubed 
1 onion (sliced) 
4 cloves garlic (Sliced) 
2 bay leaves 
4 tsp. soy sauce 
3 tsp. vinegar or cooking wine 
2 tsp. brown sugar 
1 tsp. salt dash of Tabasco sauce (optional) 
1 tsp. black pepper 
1 1/4 tsp. cornstarch 
1 can bamboo shoots (sliced) 
1 can water chestnuts (sliced) 
6 shiitake mushrooms (sliced) 
1 tsp. water hot cooked rice 
Directions: Sauté the onion, garlic and bay leaves in a large pot. When the onion is translucent add the meat. Brown the meat for 5 minutes. Cover and stir occasionally. Add the soy sauce, vinegar/cooking wine, Tabasco sauce and brown sugar. Stir over medium heat. After mixing well, cover. Lower the heat and simmer for 10 minutes. Check occasionally to stir and add a little water if dry. After 10 minutes, add the sliced bamboo shoots, water chestnuts, and shiitake mushrooms. Dissolve the cornstarch in 1 tsp. water and add to the pot to thicken the sauce. Add salt and black pepper to taste. Simmer for 10 more minutes or until mushrooms are tender. Serve over a bed of hot rice. 

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One Pot Pork Chops

Ingredients: 
7 pork chops 
2/3 cup of water 
6-8 small potatoes 
6-8 carrots, split lengthwise and cut into 2" pieces 
1 1/2 cans of tomato soup 
2 tsp. Worchester sauce 
1 tsp. salt 
olive oil 
Directions: 
In a saucepan, brown the pork chops in just enough oil to coat the pan. Drain away the grease. Add the rest of the ingredients. Cover and simmer for about 45 minutes or until the vegetables are tender.

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Peanutty Pork Chops

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Pear Pork Stir-Fry

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Pork Chop Dinner

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Pork Chops with Orange

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Pork Chops with Pesto Stuffing

Ingredients: 
4 pork rib chops -- cut 1-1/4 " thick
1/2 cup firmly packed fresh basil leaves
1/4 cup snipped fresh parsley
1/4 cup grated Parmesan cheese
2 tablespoons pine nuts
1 clove garlic -- peeled and minced
3 tablespoons olive oil
3 slices white bread (3 to 4 slices) -- lightly toasted
2 tablespoons water
Salt and pepper -- to taste
With a sharp knife cut opening in the rib side of each chop. Insert knife in each opening and cut a pocket without cutting through to other side of chop. Set chops aside. Place basil, parsley, Parmesan cheese, pine nuts and garlic in blender container or food processor bowl. Blend or process about 30 seconds or until finely chopped. With blender or food processor running, add 1 tablespoon olive oil. Transfer mixture to a small bowl; stir in bread pieces. Sprinkle water over bread mixture, tossing lightly to combine. Spoon about 1/2 cup stuffing mixture into each chop. In a large skillet, brown chops on each side in the remaining hot oil. Place chops in a large baking dish; sprinkle with salt and pepper. Bake, uncovered, in a 350 degree F oven for 45 minutes to 1 hour or until tender.

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Pork with Leeks and Egg-Lemon Sauce

Ingredients:
3 1/2 lbs. of lean pork
4 1/4 lbs. of leeks
1 lb. of carrots
1/2 lb. of celery
a handful of fresh dill
8 oz. of red wine
salt and pepper
olive oil (just enough to cover the bottom of the pot)
2 eggs
the juice of 1- 2 lemons
Directions: Wash the pork. Cut into serving sizes. Heat the olive oil in a deep pot and sauté the meat until golden brown on the outside. To the meat add the wine, salt and pepper to season, and enough water to completely cover the meat. The meat should be well covered in liquid and when the cooking is done there should still be plenty of liquid -- at least enough to cover the meat. In the meantime, top and tail the leeks and discard any coarse leaves and then slice the leeks and wash very well. Wash, peel and slice the carrots. Wash and chop both the celery and the dill. When the meat is fully cooked through and tender, add the carrots, celery and the dill and cook for about 10 minutes. Then add the leeks and let cook for another 20-30 minutes (depending on how tender you want your vegetables). Remove food from heat and after letting it cool down a little bit, add the egg and lemon sauce (directions follow).
Egg and Lemon Sauce Directions: Separate the egg whites from the yolk and then beat the egg whites until very stiff. Gradually add the yolks and then the lemon juice (amount should be according to taste) to the egg whites, stirring slowly. Add 5 or 6 tbsp. of broth from the pot to the egg and lemon sauce and stir gently. Pour the egg and lemon sauce over the meal in the pot. Allow to sit for a few minutes.

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Portuguese Pork Roast

Ingredients: 
1 pork roast     
1 pkg. chourico or linguicia* 
3 Tbsp. white vinegar   
3 lg. carrots, peeled & cut in chunks 
5 medium potatoes, peeled & chunked 
1 lg. green & 1 lg. red pepper, sliced thin 
2 garlic cloves, smashed     
3 small onions, peeled and quartered 
1 lg. can stewed tomatoes
Directions: Combine the meats, vinegar and peppers in a roaster pan. Add water until roast is halfway covered. Cover and bake 1 to 1 1/2 hours at 350 degrees F. Add the potatoes, carrots & onions and let bake until the carrots are tender (but not mushy). Remove cover, top with stewed tomatoes and bake 20 minutes, uncovered, to brown the top of the roast. The meat will be extremely tender and will have the flavor of the chourico or linguicia (or any other sausage that you decide to use). * Chourico and linguicia are spicy Portuguese sausages. A milder type of sausage can also be used. 

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Saucy Pork and Peppers

Ingredients: 
1 lb. pork tenderloin, cut into 1" cubes 
2 medium sized tomatoes, cut into 8 pieces each 
2 medium sized onions, cut into 8 pieces each 
1 large red bell pepper, cut into 8 pieces 
1 large green pepper, cut into 8 pieces 
2 fresh limes 
1/4 cup soy sauce 
4 cloves garlic, crushed 
1 Tbsp. olive oil 
1 tsp. brown sugar 
1 tsp. oregano leaves 
1/2 tsp. thyme leaves 
2-3 fresh parsley sprigs 
1 bay leaf 
dash of cayenne pepper 
Directions: Remove the peel from the limes using a vegetable peeler. Squeeze the juice from the limes into a bowl. Combine the lime juice and peel, soy sauce, garlic, oregano leaves, thyme leaves, cayenne pepper, parsley and bay leaf. Blend well. Place the pork cubes into a large plastic bag or non-metal bowl. Pour the marinade mixture over the pork. Turn to coat. Seal the bag or cover the dish. Toss several times to coat. Marinate for at least 2 hours or preferably overnight. Remove the lime peel, parsley sprigs, and bay leaf from the marinade, discard. Remove the pork from the marinade, reserve the marinade. Heat the oil in a large skillet over medium high heat. Add the brown sugar and stir until brown and bubbly. Add the pork cubes to the oil. Cook and stir for about 5 minutes until the pork is browned. Reduce the heat to low. Add the onions, tomatoes, peppers and reserved marinade. Simmer for 10-15 minutes or until the pork is tender. Serves 4. 

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Sweet Lemon Spareribs

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Let me know what you think.